Fresh Pico de Gallo

By: Chef Randy

Pico de Gallo [PEE-koh day GI-yoh] means “rooster’s beak” in Spanish. Tradition says that this dish was so named because it was once eaten with the thumb and finger, an action that resembles a rooster’s pecking beak. I like to eat it with tortilla chips. You might use it as a fresh salsa with breakfast burritos, tacos, omelets or frittatas. Ingredients: 5 – 6 medium tomatoes (diced) 1 medium white onion (diced) ¼ cup fresh cilantro (chopped fine) 2 jalapeno chilies (seeded and chopped fine) 1 clove garlic (peeled and minced) 2 tablespoons lime juice Salt to taste Directions: Combine all ingredients in a large mix

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