‘Lips of the Chicken’ doesn’t sound as appealing as its Spanish translation. Nonetheless, Pico de Gallo is an exciting, tasty delight, particularly with chips.
Pico de Gallo

Pico de Gallo
 
Prep time
Total time
 
Serve this delightful salsa with fried tortilla chips (corn or flour). Good with everything.
Author:
Recipe type: Appetizer
Cuisine: Mexican
Serves: serves 4
Ingredients
  • 1 pound ripe Roma or plum tomatoes, diced and seeded
  • 1/2 Cup white onion, chopped
  • 2 cloves garlic, peeled and minced
  • 1 Cup fresh cilantro leaves
  • 4 large serrano or jalapeño chiles, seeded, membranes removed, finely chopped
  • salt, to taste
  • 1/4 Cup (or more, to taste) lime juice (about 4 limes)
Instructions
  1. Mix all vegetables and herbs, add salt and lime juice to taste. Don't stir too much!
  2. Chill, in the refrigerator. Will stay 1 or 2 days.
  3. This salsa is almost a relish and should be kept crisp, never mushy.
Notes
When preparing the chiles, make sure that none of the seeds are included in your salsa.

If you prefer this to be really hot and spicy, add a few dashes of Tabasco or other spicy sauce before mixing.

 

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