Rooster’s Beak aka pico de gallo












2 Tomatoes chopped

1 Jalapeño pepper  (membrane and seeds removed)finely minced

Lemon or Lime juice

1/2 Cup Onion chopped

1 Teaspoon Olive oil

1 Teaspoon Rice vinegar

1 Tablespoon Cilantro minced

Salt optional


Combine all ingredients in a non metallic container. Taste and adjust to your liking.


So why  a recipe called “Rooster Beak”? According to the Gooogle Machine, Pico de gallo translates to rooster beak.  Jejeje  that’s hehehe in Spanish.

So why does this recipe have rice vinegar and olive oil? In the months that it is simply not possible to get farm fresh ingredients, the dish needs a little help. Rice vinegar gives it an acidic punch and the oil also enhances the flavour. If you are fortunate to have the freshest of ingredients by all means omit the oil and rice vinegar. For the next level salsa you might want to try Avocado oil in the recipe.

In our home we eat this with Eggs and of course in all things Mexican. Be Happy and Kind.



Hasta La Vista!!


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