Eddie's Pico de Gallo
Makes about 2 cups
Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Literally translated from the Spanish, the name for this spicy relish means “roosters beak.” Perhaps it got its name because it’s the perfect finger-food sauce, and your thumb and forefinger form a beaklike shape when holding tortilla chips. Once you start into it, it’s hard to stop.
I recommend using all organic non GMO ingredients.
- 5 Jalapeño peppers, seeded and minced
- 1 Medium white onion diced
- 1 Teaspoon salt
- 1 Teaspoon granulated garlic
- 1 16-oz can crushed tomatoes, drained
- 2 Tablespoons minced cilantro
Combine the jalapeños, onion, salt, and garlic; mix well. Mix in the tomatoes, then the cilantro. Taste, and adjust the seasoning with salt and garlic, if necessary.
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.