Pico de Gallo

I like to say Pico de Gallo as much as I like to eat it. I have a very limited Spanish vocabulary but this one I know, and I can even pronounce it correctly. Somewhat correctly. I do have a thick southern drawl.

Random Fact: Pico de Gallo translates to “beak of rooster” according to www.twistedtaco.com

I make Pico de Gallo and people love it. They always ask for the recipe so here it is.

Pico de Gallo

Ingredients

10-12 roma tomatoes 1-2 jalapeno peppers 1 lime 2 garlic cloves

1 red onion 1 bunch cilantro 1 tsp cumin 2-3 avocados

1 mango

Using a food chopper is ideal.

Instructions

Chop tomatoes, jalapeños, garlic, and onion into small pieces and place in a large bowl. Mix ingredients well.

Add the juice and the zest of one lime to the ingredients and mix well.

Add the cumin to the ingredients and mix well.

If you wish to eat this at room temperature, then continue with the next steps. If you wish to eat this cold, then refrigerate ingredients and complete the process once chilled.

Cut the remaining ingredients: cilantro, mango and avocados and mix into the bowl with the other ingredients. Viola!

I serve this with corn chips or stand alone or as a topper for salads, bake potatoes, chicken, and essentially anything.

#picodegallo #cooking #eatfresh #recipe