Pico de Gallo

Miss Annie's Note:

This is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It is usually served with fajitas, but it works well with other dishes. Literally translated as "beak of the rooster". From the Jamison's book Texas Home Cooking.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 3 small ripe tomatoes , diced
• ½ red bell peppers or ½ green bell pepper , chopped
• ¼ cup cilantro , chopped
• 1⁄3; cup tomato juice
• 2 tablespoons chopped onions
• 3 -4 fresh jalapenos , minced
• ½ lime, juice of
• ½ teaspoon salt , or to taste

Directions:

1. Combine all the ingredients in a medium bowl, and mix well.
2. Refrigerate the salsa for a least 30 minutes for the flavors to develop.
3. Serve it chilled, with fajitas, chops, or other dishes.

Reviews

[spatchcock]

YUM! I love pico and this is a good recipe. I've had pico with bell peppers in restaurants before, and it works REALLY well in this recipe! I used kosher salt and also added a bit of freshly ground black pepper. Thanks for the recipe!

[Wesw]

I see what you're doing.Bell pepper instead of onion.But if you have any latin food ,pico is made with onion instead of red bell.

[achristensen14]

Very bright flavor when the ingredients are fresh. I normally use red onion for additional color and back the peppers down to one or two. Great recipe.