Thor, our cantankerous old rooster, died of natural causes last weekend. That phrase was literal — no euphemisms. He’d been a royal pain for years: aggressive, loud, and often picked on by his own sons toward the end of his life. It was bittersweet to see him go. I wouldn’t wish him back, but I admit he was memorable in his own unpleasant way. Farewell, Thor.
He was as large as a turkey, which made his temperament all the more intimidating. Back when our birds were confined to a large chicken run, I never let the kids enter the coop without someone carrying a sturdy stick. Thor strutted and crowed directly at you; you could almost believe he would peck your eyes out if given the chance. I wanted him gone, but my husband insisted Thor was protecting the hens, so the rooster kept his head and his domain.
A couple of years ago we brought home a fresh batch of hens. These new birds had wanderlust and discovered how to fly out of the run. We continued to keep most of the flock inside and let the escapees back in at night — until one day those hens were frantically trying to return to the coop while a red-tailed hawk circled overhead. We decided then to open the gate each morning and let them free-range. That also meant the rooster roamed freely, and Thor’s reign of terror began in earnest.
That rotten rooster would appear suddenly and chase anyone who crossed his path. Walking to the car? Surprise — Thor was waiting. Even my husband wouldn’t step into the yard without a stick to fend off the spur-wielding bully. I avoided being alone near that aggressive old bird whenever possible.
Unlike Thor, I do enjoy being alone with a bowl of pico de gallo and a bag of tortilla chips. Interestingly, “pico de gallo” literally translates to “rooster’s beak,” a curious name for something so fresh and delicious.
Pico de gallo is deceptively simple. With just a few fresh ingredients and no cooking, the success of the recipe depends on ingredient quality, knife skills, and balanced ratios.
Tips for Perfect Pico de Gallo:
- Use tomatoes you’d happily eat on their own — vine-ripened tomatoes give the best flavor.
- Remove the seeds and watery cores. Leaving them in results in a soggy mix instead of crisp, bright pico de gallo.
- Take the time to dice the ingredients neatly. Since this salsa isn’t cooked, appearance and even texture matter.
- Make only what you’ll eat within a day. Refrigeration dulls tomato flavor, so pico de gallo is best fresh.
Pico de Gallo
Rebecca Lindamood
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Ingredients
- 3 vine-ripened tomatoes
- 1/2 purple or sweet onion trimmed and peeled
- 1/2–1 fresh jalapeño pepper
- 1 handful fresh cilantro or parsley roughly chopped
- 1 large clove garlic peeled and minced
- juice of one lime
- kosher salt, to taste
Instructions
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Cut the tomatoes into wedges and hold them over a bowl. Use your fingers to remove all seeds and the watery core. Slice the tomatoes into thin strips, then turn and dice into 1/8–1/4-inch cubes. Transfer to a mixing bowl.
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Cut the onion into thin strips, then dice crosswise to match the tomato pieces. Add to the bowl with the tomatoes.
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Remove the jalapeño stem and scrape out seeds and membranes with a spoon if you prefer less heat. Dice the jalapeño into the smallest cubes you can and add to the bowl along with the cilantro (or parsley), minced garlic, and lime juice. Season with kosher salt and toss gently to combine.
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Serve immediately for the freshest flavor.
Nutrition
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
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P.S. This pico de gallo is wonderful tucked into Neato Frito over-stuffed burritos or served simply with chips.