Pico De Gallo

Pico de Gallo

Pico de Gallo

Pronounced peek-o-da-guy-o, the name in Spanish means Rooster’s Beak once you’ve had some, you will how why. This is better if it has a chance to sit overnight, but can be eaten immediately. Serve with nacho chips, add to fajitas, or just use in all Mexican cooking!

Pico de Gallo

Author: John MacDowall

Ingredients

  • 2 Tomatoes
  • 5 jalapeno peppers
  • 10 to matillos
  • 2 Onions
  • 2 minced garlic
  • 1 tbsp Cilantro
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp salt

Instructions

  • Chop up vegetable as fine as possible without using a blender. Stir in remaining ingredients.

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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  1. Pingback: Pickled Peppers or How to Can at Home – Better Done Yourself

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