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!

Print Recipe

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.