Pico de Gallo (rooster's beak)
(beak of the rooster)
In this area along the Texas/Mexico border, Pico de Gallo, is the everyday choice of fresh salsas. Simple to make and usually never made in advance it goes with the daily foods like fajitas, cabrito, tamales, and taquitos.
I use the yellow Spanish onion but most of the Mexican population use white onions. It may be a tie on types of chiles. Jalapenos are popular but I prefer Serranos. I sometimes add just a pinch of ground comino, too.
1/2 bunch Cilantro, chopped
1 Small White Onion, finely Chopped
2 -3 Roma Tomatoes, diced
1 -3 Chiles Serranos, minced
Salt to Taste
2 -4 Cloves Garlic, minced
2 -3 Key Limes, juiced
Combine ingredients. Adjust any ingredients to taste.
© 2007 Bill Moran and © 2007 The Cooking Inn .
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