Un consejo rápido para que el pico de gallo no quede aguado
Salar los tomates antes de preparar el pico de gallo es la clave para que no se forme una mezcla aguada en el plato.
Pico de gallo, also known as salsa bandera, is a tasty and often healthy appetizer that pairs well with tortilla chips. It accompanies Mexican dishes like tacos. It's related to salsa, but is made entirely from vegetables such as tomatoes, onions, and chili peppers.
Although it doesn't contain rooster, its name supposedly comes from the way it's eaten with two fingers, which, when brought together, resemble a rooster's beak. It originated near the Yucatán Peninsula in Mexico, and it's said that the Aztecs were already preparing it. Its history dates back thousands of years.
Today's appetizer is easy and refreshing, although it does require a little technique. If it's not prepared properly, it can be too watery. The secret is in the tomatoes: they need to be drained and salted, which helps remove excess water. Then they're mixed with the other vegetables, and the mixture won't be so watery.
To prevent puddles from forming, pico de gallo can be stored in the refrigerator for up to a week and a half, but it's advisable to drain the mixture daily and add a little lemon juice to keep it fresh.
The difference between pico de gallo and salsa lies in the texture. Pico de gallo uses freshly chopped vegetables, not too finely chopped, resulting in a thick consistency with little water. Salsa, on the other hand, is made with finely chopped or pureed vegetables, with few lumps, and can be made with fresh vegetables, roasted vegetables, or just chilies. Roasted salsa has a smokier flavor. Both are served as an appetizer with tortilla chips or as an accompaniment to a Mexican dish.
