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Pico De Gallo Salsa Recipe


2 large ripe tomatoes,
2 serrano or jalapeno peppers,
1 small onion,
1/2 red bell pepper,
2 garlic cloves,
3 tablespoons olive oil,
1/4 cup finely chopped cilantro,
salt and pepper to taste,
and the juice of 1 or 2 limes.


Dice the tomatoes coarsely. Chop finely the two kinds of peppers, onion and garlic. Place all the salsa ingredients in a mixing bowl and mix well. Serve immediately at room temperature. It is very important that you use fresh ingredients, when they are in season, and sun-rippened field tomatoes for best results.

Pico De Gallo, or "rooster's beak" in Spanish, is sometimes called salsa fresca. It is consumed as a condiment, or as an ingredient in fajitas.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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