pico de gallo - thats the stuff made of tomatos, onions, clilantro and oil at filbertos and favios. rooster tip pico de gallo translates to english at rooster tip


Hello: Welcome to our pico de gallo recipes

6 medium Tomatoes diced

1 medium Onion diced

1/4 cup fresh Cilantro chopped.

2 to 4 Fresh serrano or jalapeo seeded and minced

garlic powder just a pinch Salt to taste

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.


8-10 Roma tomatoes (seeded) 1/2-1 red onion (to taste) 1 jalapeno pepper (or more to taste) 2 medium cloves garlic juice of one lime 1 tablespoon olive oil 4 tablespoons chopped fresh cilantro 1 teaspoon coarse salt 1/2 teaspoon fresh ground black pepper

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well. Cover and refrigerate for at least 3 hours. Best if served the next day.

Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.


For 1 to 1 1/2 cups: 1/2 med. bell pepper, chopped 2 tomatoes, drained and seeded 1 tbsp. finely chopped cilantro 1 1/2 tbsp. lemon juice 1 garlic clove, finely chopped 1 sm. fresh green jalapeno, finely chopped Mix together all ingredients; salt to taste.


1 tomato 1 Spanish onion 3 fresh jalapeno peppers 2 cloves garlic 1/2 tsp. Pequin or Caribe chile or a pinch of crushed red pepper 3 tbsp. chopped fresh coriander 1/2 tsp. salt

Chop the tomato and onion. Mince the peppers and garlic. Combine all ingredients and let stand for at least 1 hour.


2 c. peeled and diced raw jicama 1 green bell pepper, seeded and slivered 1/2 med.-sized mild onion, thinly sliced 1 c. sliced or diced cucumber 1/4 c. olive oil 2 tbsp. white or red wine vinegar 1/2 tsp. crumbled oregano Salt Pepper

Combine jicama, green pepper, onion and cucumber. Pour olive oil and vinegar over vegetables and mix lightly with oregano. Add salt and pepper to taste. Makes 4-6 servings.


1/2 c. chopped green onion 2 serrano peppers, chopped 1 1/2 fresh tomatoes, chopped 6 sprigs cilantro, minced Juice from 1 lemon Salt and pepper to taste

Combine all ingredients and chill 1 hour before serving.


1 bundle celentro (Mexican parsley) 2 lg. tomatoes 2 lg. fresh jalapeno peppers 1/2 lg. purple onion A few drops fresh squeezed lemon juice

Chop all ingredients and toss together with lemon juice. Chill and serve as salad with any meat dish.


2 med. onions 4 to 5 lg. firm tomatoes 1/8 to 1/4 part of cilantro bunch (coriander), depending on taste 1 tbsp. olive or salad oil 1 tbsp. or more lime juice Salt & pepper to taste 2 to 3 avocados, chopped (optional)

Chop onions and tomatoes; combine minced cilantro and add to mixture. Also add oil and lime juice. Salt and pepper to taste. Optional: Add avocado (chopped) right before serving (leave avocado seeds to prevent mixture from darkening).

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