Pico de Gallo [PEE-koh day GI-yoh] means “roosters beak” in Spanish. Tradition says that this dish was so named because it was once eaten with the thumb and finger, an action that resembles a rooster’s pecking beak. I like to eat it with tortilla chips. You might use it as a fresh salsa with breakfast burritos, tacos, omelets or frittatas.
5 – 6 medium tomatoes (diced)
1 medium white onion (diced)
¼ cup fresh cilantro (chopped fine)
2 jalapeno chiles (seeded and chopped fine)
1 garlic clove (minced)
Juice of 1 lime
Salt to taste
Combine all ingredients in a large mixing bowl, stir and enjoy.