Heirloom Tomato Pico De Gallo
Pico de gallo, Spanish for “rooster’s beak,” is a have fun with manufactured from finely chopped components which includes jicama, onions, chiles/peppers, tomatoes and numerous seasonings. This condiment become so named as it become as soon as purportedly eaten with the thumb and finger, an motion that resembles a rooster’s pecking beak.
Video
Ingredients
- 2 cup Diced tomatoes of mixed colors
- 2 piece Jalapeños, stemmed, seeded and minced
- ½ cup Diced red onion
- ¼ cup Cilantro leaves
- 1 piece Lemon juice
- 1 pinch Salt
Instructions
- In a bowl, toss the tomatoes with the jalapeños, onion, cilantro and lime juice. Season to taste with salt and serve immediately.
- Allow to sit for 30 minutes so flavors combine and serve as a dip with tortilla chips or on top of grilled chicken or fish.
Notes
The recipe below was provided by Gwyneth Doland, Albuquerque’s cuisine expert. She likes to make this salsa in the summer, when she can find red, yellow, orange and green tomatoes at one of Albuquerque’s many farmers markets. Try it with chips or sprinkled over fajitas, fish tacos or grilled chicken breasts.
