Re: [CH] Pico de Gallo

Rich McCormack (macknet@pacbell.net)
Thu, 29 Mar 2001 11:05:16 -0800

Mary & Riley wrote:
> 
> Hi Heads,
> 
> Mary ran across some good pico de gallo the other day.  Think this is the
> original, Mexican powder style, as opposed to the (Americanized) salsa type?
> Made by Via Nueva in LA.  www.vianueva.com   The only other "pico de gallo"
> I've had was in Mexican restaurants and was basically a salsa.  This powder
> is "Salt and Mixed Hot Chili Peppers".

The "Pico de Gallo" from Via Nueva is actually a spice blend to be 
served WITH pico de gallo.  In northern Mexico and the southwest U.S, 
pico de gallo is usually served as a salsa fresca made with coarsely 
chopped onion, tomato and fresh chiles.  Go further south and deeper 
into Mexico, and you'll find pico de gallo made from bite size pieces 
of fruit and veggie, typically orange and jicama.  Salt and ground 
chiles are served in bowls or shakers on the side to be sprinkled 
on the fruit and veggies to individual discretion.  

According to one of my old (1970s era) Mexican cookbooks, the term 
"pico de gallo" translates as "roosters beak" and is meant to be 
a description of how the pieces of fruit and veggie are usually 
eaten...picked up with the thumb and pointer finger like a chicken 
pecking at kernels of corn on the ground.

I find the "Pico de Gallo" from Via Nueva to be a bit too salty.  
Look at the ingredient list on the label: Salt, Mixed Hot Chili 
Peppers.  I usually remove some of the salt and ground chile 
blend from the plastic shaker and replace it with plain ground 
chiles to cut the saltiness.  Or, I sometimes make my own by 
grinding coarse salt (usually Morton's kosher salt) in a spice 
grinder to fine grind consistency and mixing with my choice 
of ground chiles to suit my taste.

-- 
Rich McCormack (Poway, CA) macknet@pacbell.net

Who is Rich McCormack?  Find out at...
http://home.pacbell.net/macknet/