Pico de gallo
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Pico de gallo (from Spanish, literally rooster's beak), is generally known as a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). Other ingredients may also be added to the salsa, such as lime juice (or lemon ), fresh cilantro (leaf of coriander), avocado, cucumber, or radish. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty chile powder is also known as pico de gallo, while fresh salsa is better known as salsa picada, which means minced or chopped sauce, or salsa mexicana, because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag.
Pico de gallo can be used in much the same way as other Mexican salsas or Indian chutneys, but since it is less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
[edit] Etymology
One of the sources for the name "rooster's beak" could be the beak-like shape and the red color of the chiles used to make it. Another explanation is that the heat from the chile makes ones tongue feel as if it has been pecked by a rooster.
Another plausible etymology is that pico is derived from the verb picar which has two meanings: 1) to mince or chop, and 2) to bite or sting. The rooster, Gallo in Spanish, is a common metaphor for the macho male in Mexican culture. One frequent macho theme is that of taking pride in withstanding the heat (picante) of chiles.
A problem with these theories is they assume the use of hot chiles. In many regions of Mexico the term "pico de gallo" refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatos, tomatillos, or mild chiles, not necessarily with hot chiles or any chiles at all. Thus, a more plausible derivation is the simple allusion to the birdfeed-like (minced) texture and appearance of the sauce.
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