“ROOSTER’S BEAK” SALSA

(Pico de Gallo)

Pico de gallo translates to “beak of the rooster.” Perhaps it’s called this because of the ruby red tomatoes looking akin to the color of a rooster’s beak. Or maybe because all of the ingredients are chopped together like chicken feed. Whatever the origin of the name, it’s used to describe any number of salsas in Mexican cuisine. My version is derived from the most popular kind made with tomatoes, onion, cilantro, and chiles. Feel free to personalize it to fit your taste buds. Serve with a side of tortilla chips.

MAKES 4 CUPS

2 pounds Roma or vine-ripened tomatoes

½ medium onion

1 packed cup coarsely chopped fresh cilantro, stems cut

1 jalapeño pepper

2 garlic cloves

2 limes

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon salt

Chop the tomatoes into small cubes and put them into a large bowl.

In a food processor, pulse the onion until it is finely chopped (be careful not to overprocess or it’ll get mushy). Scrape it into the bowl with the tomatoes.

In the same processor, add the cilantro and pulse until chopped. Add to the bowl with the tomato and onion.

Cut the jalapeño in half, lengthwise, discarding the stem (discard the seeds and veins if you think it’ll be too spicy). Pulse the jalapeño and garlic in the processor until finely minced. Scrape into the bowl with the other vegetables.

Cut the limes in half and squeeze their juices into the tomato mixture. Add the cumin, black pepper, and salt, adding a bit more salt to your taste. Toss together before serving.

NOTE: Double the recipe for a large party or if you want to have some left over for later meals. You can serve it immediately, but it’ll taste better if you let it sit for a bit so the flavors can commingle.