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Pico De Gallo (Rooster’s Beak Salsa)

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

4 md Tomatoes
1 sm Onion
2 Fresh jalapenos, seeded (up to 3)
1 tb Chopped fresh cilantro (optional)
1 sm Clove garlic, minced
2 tb Lime juice
Salt
Ground black pepper

INSTRUCTIONS

Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Mix all
ingredients except salt and pepper, then add them to taste. Cover and
refrigerate 1 hr. for flavors to blend. Serve with tostada chips. Posted to
CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on Apr 15, 1997

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