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Pico de Gallo (Beak of Rooster)

Yield: 4-6 Servings


  • 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


  1. 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

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