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Pico de Gallo

By Ron Silver and Rosemary Black

A relish best made when tomatoes are at their peak of summer flavor, this is versatile and zesty. Serve it with Huevos Rancheros , with chips, or to top an omelet. It would go very nicely with the Spanish Omelet with Chorizo and Avocado. Once you get started making it, you'll think of many uses. Pico de gallo means "rooster's beak" in Spanish. This relish apparently got its name because it used to be eaten with finger and thumb, and the action looked like the pecking beak of a rooster.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

3 medium ripe tomatoes, cored, seeded, and chopped
2 fresh jalapeño peppers, seeded and minced
1 bunch fresh cilantro, leaves chopped, stems discarded
4 garlic cloves, minced
3 red bell peppers, cored, seeded, and chopped
1 red onion, chopped
Juice of 1 lime
Kosher salt to taste

Preparation

  1. Step 1

    1. Combine the tomatoes, jalapeños, cilantro, garlic, bell peppers, onion, and lime juice in a large bowl.

    Step 2

    2. Stir the mixture to combine all the ingredients. Taste, and add salt as needed.

Bubby's Brunch Cookbook cover.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
TagsSalsaCondimentMexicanLatin AmericanTomatoVegetableJalapeñoChileCilantroHerbs & SpicesBell PepperRed OnionOnionRoot VegetableLimeCitrusFruitSideStarterBrunchLunchDinnerVeganVegetarianNut FreeGluten FreeDairy FreeRawEasyQuickNo-CookSummerCookbooks

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