Pico de Gallo ...p14

Pico de Gallo, also known as "salsa fresca," plays a symphony on my tongue....the combination of fresh tomatoes, onions, cilantro, and lime juice shouts out refreshment, which, in my opinion, is the reason it is so suitably named "Rooster's Beak!" A twist on this recipe from other Pico de Gallo recipes was the addition of tomatillos which adds an extra tang. 

Quoting from Wikipedia,

One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it.  According to food writer Sharon Tyler Herbst, it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

Another suggested etymology is that pico is derived from the verb picar, which has two meanings:  1) to mince or chop, and 2) to bite, sting or peck.  The rooster, gallo, in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture.  One example of such machismo is taking pride in withstanding the spicy burn of chilis. 

Well, I don't know about machismo and the heat, but I do know that when I took that first bite of this fresh pico de gallo, I puffed out my chest and crowed like a rooster!   As for the critic, she as well, crowed about it!

Hardy Appetit!

PICO DE GALLO

Hear Me Crow!

4 tomatoes
1 large onion
1 bunch cilantro
3 garlic cloves
2 tomatillos
2 jalapeños (to your taste)
juice of 1 lime

Finely chop all ingredients and season with salt & pepper, seasoned salt, garlic powder, lemon pepper, and add lime juice.  Stir and serve cold.