Rooster Beak.
Yep. Literal translation.
Why in the world did someone name this concoction “Rooster Beak”?
My kids and I are still trying to figure this one out. If you find out, let me know, would ya?
They could have named it Tomato/Onion/Cilantro/Jalapeno/Lime Dip or something really fun like that, but no. Pico de Gallo.
Whatever it’s called, I LIVE TO EAT IT.
Not to be confused with salsa. And don’t accept anything but fresh!
In fact, make your own. Here’s how.
Pico de Gallo
You’ll need:
- 4 roma tomatoes – diced
- juice of one lime – a lot of juice makes it soooo good!
- 2 fresh garlic cloves – pressed or finely chopped ( I use my garlic press – makes it easy!)
- a good handful of cilantro – pluck the leaves off, throw out the stems and chop
- 1/2 to one whole jalapeno – depending on how hot you want it….de-seed and chop finely…..
- 1/2 yellow or purple onion – diced….can be same size as tomatoes…(you just want the garlic and jalapeno tiny so they blend easier)
Add some salt and stir.
Divine!
Pile it on tacos, nachos, enchiladas, burritos or just eat it with a spoon like me, if you want.
Happy dicing!
We love to eat this too, but I haven’t tried it with lime juice. I will definitely throw some in next time! I think today
!!!