"Pico de gallo" means "rooster's beak."
Anyway, I love pico de gallo especially around this time when the weather is warming up, the avocados are in season, and it's too hot to cook inside. Here's my recipe:
Pico de Gallo
2 large ripe tomatoes, diced
2 tbsp chopped cilantro
¼ cup chopped red onion
1-2 tbsp chopped fresh jalapeno
2 ripe avocados, diced
Juice of one lime
Combine all ingredients, taking care not to mash up the avocado. Cover and refrigerate for at least an hour while the flavors combine.
Serve with chips or on top of tacos.
(I will be serving mine on top of my grilled shrimp tacos)
Notes: Tweak the recipe according to your taste. If you like yours a little hotter, add more jalapeno. If you want more citrus flavor, add more lime. You can even add corn and black beans to make a black bean salsa dip.