Pico de gallo (rooster's beak salsa)

Yield: 1 Servings

Measure Ingredient
4 mediums Tomatoes
1 small Onion
2 \N Fresh jalapenos, seeded (up to 3)
1 tablespoon Chopped fresh cilantro (optional)
1 small Clove garlic, minced
2 tablespoons Lime juice
\N \N Salt
\N \N Ground black pepper

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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