Pico de Gallo
The name literally means “beak of the rooster.” I’ve heard that this is because there should be chile peppers hot enough to make you feel as if you were being pecked on the tongue by a chicken, but most of these concoctions are mild. As is this one. It’s the classic relish for fajitas, but you might think of some other uses. It’s not bad on any kind of salad.
- 1 tomato, seeded and diced finely
- 1/2 medium onion, chopped
- 6 sprigs cilantro, chopped
- 1 small jalapeno, seeds and membrane removed, chopped finely
- 2 tsp. lemon juice
- 1/3 tsp. salt
Combine all the ingredients and refrigerate for between 15 minutes and two hours. (It starts disintegrating after that time, and there’s nothing worse than non-crunchy pico de gallo.)
Makes about 1 cup.