Pico De Gallo

Spanish for "rooster's beak," pico de gallo is a relish made of finely chopped ingredients like jícama, oranges, onions, bell peppers, jalapeno peppers and cucumbers, along with various seasonings.

Some say this condiment was so named because it was once purportedly eaten with the thumb and finger, an action that resembles a rooster's pecking beak.

Another story is that the original pepper used looked like a roosters beak.

Who knows? It's a great dish though and the perfect compliment to beef fajitas.

Pico de Gallo Recipe I

2 large ripe tomatoes, seeded, pulp removed, finely chopped
1 medium white onion, finely chopped
2 large cloves garlic, minced
2/3 cup cucumber, peeled, seeded, finely diced
5 radishes, finely diced
2 tablespoons minced cilantro leaves
3 or 4 fresh Serrano chilies, seeded, very finely chopped
1 tablespoon white wine vinegar
1 tablespoon fresh limejuice
salt to taste

Mix tomatoes, onion, garlic, cucumber, radishes, cilantro, chilies and vinegar. Sprinkle limejuice over all. Add salt to taste.

Best if refrigerated, covered, for at least 1 hour, and served the same day made.

Makes about 3 cups.

This second recipe is "unadulterated". Be sure that all the vegetables are very finely chopped.

Pico de Gallo Recipe II

4 ripe plum tomatoes, seeded, finely chopped (about 1 pound)
1 small white onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
4 fresh jalapenos, seeded, finely chopped
1 tablespoon fresh lime juice
salt to taste

Mix the tomatoes, onion, cilantro, jalapenos and limejuice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made.

Makes 2 to 2-1/2 cups of Pico De Gallo.