Rooster's Beak Pico de Gallo Sauce This is a literal translation of the name of this sauce. It has become popular and famous under this name so methinks it is well to keep it. However, the name is also given in some parts of M�xico to a fresh fruit medley sold in paper cones dusted with salt and ground red chile powder, slightly spiced and with a few drops of fresh lime juice added. Great and so very low in calories. For small children and ulcer patients, make the sauce up with tender crisp bell pepper, stemmed and seeded, in place of Serranos or Jalape�os. Ingredients, 1 pound ripe tomatoes, peeled and chopped to medium dice 1/2 cup chopped white onions 1 cup fresh cilantro leaves 4 crisply fresh serrano chiles or jalape�os, seeds and all, chopped 1/2 cup of ice water Salt Freshly squeezed lime juice to taste. Mix chopped tomatos, onions, cilantro, and chiles with water, then add salt and lime juice. Do not stir too much. This salsa is almost considered a relish and should be kept crisp and never mushy. Good with everything!! Special thanks to Aida Gabilondo writer of the famous book Mexican Family Cooking. Really good friend of Mr. Alfonso Durazo from Mexicali great friend of mine and father of my comadre Sylvia Benning. |