Pico de Gallo is a wonderfully fresh and crisp tomato salsa. Its Spanish name means rooster's beak. The origin of the name isn't entirely certain, but one theory is that the serrano chili originally used in the salsa resembles a rooster's beak.
Green, red, and white – Pico de Gallo tomato salsa echoes the colors of the Mexican flag! Mexican food is trendy; its appeal lies in its spiciness and vibrant colors. It's also quick and easy to prepare, which is one of the hallmarks of Mexican food culture.
It's just as easy to find the perfect wine to pair with tomato salsa.
In Mexico, they dance every day!
In the same rhythm – in a cheerful atmosphere, relaxed and easy-going – Crudo Catarratto-Zibibbo dances along with spicy Pico de Gallo. This Sicilian fresh and abundantly fruity white wine handles the spiciness of the food beautifully and is a wine that suits many different occasions.
Pico de Gallo
is always made from fresh ingredients: tomatoes, onions, and jalapeños. Cilantro or parsley and lime are used for seasoning. It's a fresh companion to any Mexican dish, but also works as a dip for nachos, a filling for tacos, and mixed with avocado as a seasoning for guacamole. Sour cream and Pico de Gallo are a match made in heaven!
This colorful tomato salsa is made from the following ingredients:
5 large ripe tomatoes or the same amount of any tomatoes with good sweetness
1 red onion
4 jalapeños
a generous handful of fresh cilantro, or parsley for cilantro haters
juice of 2 limes
1.5 tsp salt
Preparation:
Remove the seeds from the tomatoes and dice them. Chop the red onion into coarse pieces. Remove the seeds from the jalapeños and chop them. Mix all the ingredients together in a bowl. Add the lime juice. Season with salt.
Want more kick?
Looking for more heat or acidity in your tomato salsa? You can adjust the recipe to suit your own taste preferences. If you want more heat, season the salsa with chilies hotter than jalapeños. In the world of chilies, it's not all about the level of heat – each variety also has its own unique flavor profile. So go ahead and mix different varieties together. Remember to wash your hands thoroughly right after handling chilies.
If you want to make the salsa more acidic, increase the amount of lime. Lime has citrus acidity, but also sweetness, so increasing the amount won't make your face pucker even in larger quantities.
Crudo Catarratto-Zibibbo handles even fiery spices well. It's a semi-dry, acidic white wine. Its flavor profile includes apricot, pear, and honeydew melon. What makes the choice easier is that it's available in a 37.5 cl plastic bottle with a screw cap, a 75 cl glass bottle, and also as a 300 cl bag-in-box. Regardless of the size of your gathering, there's always the right option.
Tip! Also try it with mild cheeses, oysters, or clams. It's an exceptional white wine to pair with various salads as well. It also works brilliantly as an aperitif and as a social wine.
You can find the product details for this award-winning wine below.
P.S. If you come across the name Salsa Bandera, you're at the original source of the same tomato salsa. Bandera means flag, and the colors of the Mexican flag come to the salsa from rosy-cheeked tomatoes, pale shimmering onions, and the greenness of jalapeños and cilantro.
