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)
  1. Place all ingrediants into a bowl large enough to hold it and mix gently with a rubber spatula or wooden spoon.
  2. Taste and adjust the seasoning...
  3. Refrigerate for at least an hour before serving
I like this one on chips, in chili, served with fajitas and as an ingrediant in salads