Pico de gallo (rooster's beak salsa)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Tomatoes |
| 1 | small | Onion |
| 2 | Fresh jalapenos, seeded (up to 3) | |
| 1 | tablespoon | Chopped fresh cilantro (optional) |
| 1 | small | Clove garlic, minced |
| 2 | tablespoons | Lime juice |
| Salt | ||
| Ground black pepper | ||
Directions
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@...> on Apr 15, 1997
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