Pico de Gallo (Beak of the Rooster)
2 large beefsteak tomatoes, seeded and diced 1/2"
6 cloves garlic, chopped
1/2 bunch whole fresh cilantro, chopped
1 small sweet onion, diced 1/2"
The zest of 1 medium lime
The juice of 1 lime
3 Tbsp. extra virgin olive oil
Kosher salt and fresh ground black pepper to taste
2 Tbsp. Chipotle Paste (recipe here http://bakespace.com/index.php?mode=listing&act=show&lst_id=4970)
Place all ingrediants into a bowl large enough to hold it and mix gently with a rubber spatula or wooden spoon.
Taste and adjust the seasoning...
Refrigerate for at least an hour before serving
Pairs Well With
I like this one on chips, in chili, served with fajitas and as an ingrediant in salads