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Pico de Gallo

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  • Author: María
  • Total Time: 10 minutes
  • Yield: 12 1x


Rooster’s Beak or “beak of rooster” is the literal translation. Don’t ask me why.


  • 10 Roma tomatoes, diced
  • 1 medium white onion, minced
  • 1 large jalapeno, minced
  • 2 garlic cloves, minced into a paste
  • 1/2 C fresh cilantro, chopped
  • 1/4 C lime juice, freshly squeezed
  • 3/4 tsp kosher salt, to taste
  • 1/4 tsp ground cumin
  • 1/8 tsp chili powder


  1. Add the tomatoes, onion, jalapeno, cilantro, and garlic to the bowl. Give them a few turns with a silicone spatula to start to combine them, then pour over the lime juice.
  2. Add the ground cumin, chili powder, and salt. Stir until well combined. Be gentle so you don’t damage the flesh of the tomatoes too much, but thorough so the ingredients are evenly distributed. Cover tightly and refrigerate for at least 15-30 minutes before serving. Dassit!
  • Prep Time: 5
  • Cook Time: 5
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