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
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