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Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce.. Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. ' rooster's beak '), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.
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Lomas de Chapultepec, Miguel Hidalgo, Mexico City, Mexico: 115 mg of sodium per 5 g serving (5% DV) Cholula Hot Sauce: Water, peppers (árbol and piquin), salt, vinegar, spices and xanthan gum (product label, 2010) 500–1,000 [1] Chapala, Jalisco, Mexico: 85 mg of sodium per 5 g serving (3% DV) Crystal Hot Sauce [2]
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Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice and salt. This salsa keeps in the refrigerator for up to one day.
Pace Foods is a producer of a variety of canned salsas located in Paris, Texas.The company was founded in 1947 by David Pace when he developed a recipe for a salsa he called "Picante sauce" (picante means 'spicy' in Spanish), which was "made with the freshest ingredients, harvested and hand-selected in peak season to achieve the best flavor and quality". [1]
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There this is called "Mexican Sauce" and "Pico de Gallo" is a mix of jícama, orange, lemon juice and powdered chile piquín and salt; no onion, no tomato, no cilantro, no garlic, nothing else. -- Maybrick ( talk ) 05:51, 17 July 2010 (UTC) [ reply ]