Pico de Gallo

This fresh salsa is sometimes known as 'tale of the rooster'. I think it must be because of the lovely colors. You can vary the hottness of this receipe by adding more jalepenos or less, but this is, by definition, a VERY hot salsa.

• Ready In: 10 mins
• Yields: 12 appetizer servings

Ingredients

• 7  jalapenos
• 7  roma tomatoes
• 1⁄2 large onion
• 2  teaspoons  minced garlic
• 2  tablespoons  chopped fresh cilantro
• 1  dash salt

Directions

1. Coarsely chop the jalepenos (food processor is best).
2. Add the onion; coarsely chop.
3. Leave the jalepenos and onions in the bowl.
4. Cut each tomato into four pieces and chop.
5. Pour into bowl; stir in seasonings.
6. Chill at least two hours before serving; overnight is better.
7. Before serving, pour off liquid.
8. Liquid can be used to season Mexican dishes.