Salsa and how to make Pico de Gallo

mexican food vancouver

Welcome to our Blog!
Here is a space we plan to share our ideas, thoughts, recipes and particularly my know-how so that we can all share in this theme of continuing education.


What is it?

Tomato MexicanIn Spanish it directly translates to Sauce, however in the English language we know Salsa’s mainly as dips, specifically Mexican Based Dips, like the all common Tomato Salsa.

Salsa’s also take this stereotype that, it must have Tomato as its main ingredient. This isn’t true at all, as you’ll notice on our Chihuahua’s Menu we have 2 distinct Salsa’s that doesn’t use the traditional Red Tomato as an ingredient.

The Type of Salsa that I will write about today is about the quintessential Pico De Gallo.

Pico De Gallo directly translates into the words “Rooster’s Beak”, which according to Food Writer Sharon Tyler Herbst, this Salsa was so named because people originally ate it using their thumb and forefinger thus acting like the beak of a Rooster.

Rick Bayless, the Expert in Modern Day Mexican cuisine, speculates in his book, co-authored with Deann Groen that the name might allude to the bird-like feed texture this salsa adopts.

Whatever the reason, it’s an interesting name for a Salsa that packs a ton of flavour.

The Pico de gallo we use in Chihuahua’s is based off the traditional way.

We use Fresh Red Tomato’s, Red Onion, Cilantro, Jalapeno, Lime Juice, Salt and Pepper.

We make this Salsa daily, usually the day before we plan on serving it. This gives the salsa time to mature and properly develop its flavours. We also never use the same salsa over a 36 hour span. This is due to the quality of the salsa. Like all things, it reaches a peak of perfection, then slowly degrades over time.


In my recipe for Pico De Gallo I use:

  • 2-3 Large Red Tomatoes
  • 1 Large Red Onion
  •  2 Jalapeno’s (or More if you like Spice)
  •  Juice of 2-3 Limes
  •  Salt and Pepper to Taste


Let’s cook!

1. Bring a pot of water to boil

2. Core and Score opposite ends of the tomato

3. Quick Blanch the Tomato for about 30 secs

4. Immediately submerge the Tomato into a bowl of Ice Water

5. Peel the Skin from the Tomato

6. Quarter each tomato, and de-seed the center flesh

7. Dice each de-seeded quarter into small cubes

8. Peel and Half the Red Onion

9. Dice the Red Onion into similar cubes matching the tomato

10. Coarsely Chop the Cilantro. You may choose to only chop the leaves, but I find the stems add a great flavour as well.

11. Wearing gloves, quarter and de-seed the jalapeño’s

12. Also dice the jalapeno into same shape cubes

13. Combine all the ingredients into your mixing bowl

14. Be sure to mix gently but thoroughly

15. Squeeze your lime juice into the mix.

16. Add a couple of pinches of Salt and Pepper

17. At this point, Taste your Salsa, the flavours you should be experiencing is a fresh, not spicy, balance of flavour. Nothing should overpower anything, but really what you should be getting is a harmonious balance of flavour in every bite.

18. Store your Salsa into a good air-tight container and let it store at least a few hours or overnight for consumption the next day.


There you have it. Chef Peter’s Pico de Gallo

See you next time.

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