![]() ![]() In many regions of Mexico the term pico de gallo describes any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. Because the colors of the red tomato, white onion, and green chili and cilantro are reminiscent of the colors of the Mexican flag, it is also called salsa bandera ('flag sauce'). In Mexico it is normally called salsa mexicana ('Mexican sauce'). The tomato-based variety is widely known as salsa picada (' minced/chopped sauce'). Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. ![]() Pico de gallo can be used in much the same way as other Mexican liquid salsas. It is traditionally made from chopped tomato, onion, and serrano peppers ( jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. 'rooster's beak'), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. Pico de gallo ( Spanish pronunciation:, lit. Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce
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