Pico de Gallo

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

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