Pico de Gallo (pron. peeko-de-guyo)
Pico de gallo, in Spanish "beak of the rooster," is a classic Mexican salsa. Unlike the better-known red salsa that you see in supermarkets, this salsa is not at all liquidy. Rather, it consists of finely diced vegetables and herbs. Pico de gallo is very commonly used as a topping for chips or as a condiment for chicken, meat or just about any other Mexican dish.
Makes 2 cups
5 medium tomatoes
1 medium onion
2 cloves garlic, minced
1/4 cup cilantro
1 jalapeno pepper, seeds and stem removed *
1 tsp. salt
1/4 tsp. pepper
Finely dice tomatoes and onions and put in a bowl. On a cutting board, removes stems from cilantro and chop. Carefully dice jalapeno. Add jalapeno, cilantro and garlic to bowl. Squeeze juice of the lime into the mixture. Add salt and pepper. Stir until well-mixed.
Best if eaten within a day or 2 of making.
*When working with hot peppers such as jalapenos, make sure to wear gloves and REMOVE them before touching eyes, nose or mouth.