Pico De Gallo

Pico de Gallo

Pico de Gallo

Pronounced peek-o-da-guy-o, the name in Spanish means Rooster’s Beak once you’ve had some, you will how why. This is better if it has a chance to sit overnight, but can be eaten immediately. Serve with nacho chips, add to fajitas, or just use in all Mexican cooking!

Pico de Gallo
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Ingredients
  1. 2 Tomatoes
  2. 5 jalapeno peppers
  3. 10 tomatillos
  4. 2 Onions
  5. 2 minced garlic
  6. 1 tbsp Cilantro
  7. 2 tbsp olive oil
  8. 2 tbsp red wine vinegar
  9. 1 tbsp salt
Instructions
  1. Chop up vegetable as fine as possible without using a blender. Stir in remaining ingredients.
Better Done Yourself http://betterdoneyourself.com/

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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  1. Pingback: Pickled Peppers or How to Can at Home – Better Done Yourself

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