Pico de Gallo (Beak of Rooster)
Yield: 4-6 Servings
Ingredients
- 6 ripe Tomatoes, cored, seeds removed and diced (Roma preferred)
- ½ Red Onion, diced
- 1/2 Jalapeño or Serrano, de-seeded, minced
- 1 bunch Cilantro, washed and rough chopped (half used for pico and half set aside for garnish at the end)
- 2 cloves Garlic, minced
- Juice of ½ -1 Lime
- 2 tablespoons chipotle olive oil (or any olive oil will do, I like the added smoke flavor to compliment the Carnitas Spice Blend)
- ½ teaspoon Tijerina Carnitas Spice Blend (Sub: Smoked paprika or Sweet Paprika + 1/8 teaspoon Worcestershire)
- 1 tsp Kosher Salt
Method
- In a medium bowl, combine all ingredients and stir. Salt to taste.
*May be stored in a tightly sealed container in the refrigerator for up to one week