There are many different types of salsa, but our favorite is the finely chopped fresh salsa called pica de gallo.
Pico de gallo, pronounced PEE-coh-deh-GAH-yo, is Spanish for “rooster’s beak.” How did it get that name? It once was eaten between the thumb and finger in a way that resembled a pecking rooster. (Salsa as finger food?!)
Pico de gallo is made with finely diced raw tomatoes, onions, lime juice and cilantro. Jicama and other raw ingredients can be added. It differs from salsa fresca and salsa cruda in that the ingredients are uniformly chopped; but the terms are often used interchangeably. Another term is salsa mexicana.
Most Americans not of Mexican ancestry limit their use of pico de gallo to Tex-Mex recipes—chips, nachos, tacos, tortilla chips, quesadillas, etc.
But this better-for-you condiment provides great flavor and nutrition to everyday better-for-you foods, like grilled chicken and fish.
Those in the know use fresh salsa to complement grilled meats—especially pork and steak—egg dishes, rice and other recipes.
This recipe is from QVC’s chef David Venable. Serve it with a large salad, other sides of choice, and a few tortilla chips for crunch.
Ingredients For 4 Servings
For The Pico De Gallo
For The Chicken Or Fish
 Grilled chicken breasts topped with pico de gallo salsa. Delicious and good for you (photo © QVC).
1. MAKE the pico de gallo: Toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight.
2. PREPARE the chicken or fish. If chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4″ thickness.
3. PLACE all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken/fish. Place in a bowl in the refrigerator and marinate for at least 8 hours, or up to 12 hours.
4. PREHEAT the grill to high. Place the chicken breasts onto the hot grill and cook for 4–5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4–5 more minutes. Top each chicken breast with pico de gallo before serving.
Most people are happy with simple horizontal grill marks. But if you’d like to get fancy and create crosshatch marks, just rotate the meat.
Position the piece(s) at a 45-degree angle (the 1 o’clock position), sear, then turn 90 degrees (back to about the 11 o’clock position). Flip and repeat.