Title: Pico De Gallo (Rooster's Beak Salsa)
Categories: None
Yield: 1 Servings

4 md Tomatoes
1 sm Onion
2 Fresh jalapenos, seeded (up
-to 3)
1 tb Chopped fresh cilantro
-(optional)
1 sm Clove garlic, minced
2 tb Lime juice
Salt
Ground black pepper

Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Mix all
ingredients except salt and pepper, then add them to taste. Cover and
refrigerate 1 hr. for flavors to blend. Serve with tostada chips. Posted to
CHILE-HEADS DIGEST V3 #295 by Judy Howle on Apr 15, 1997