Pico De Gallo

Pico De Gallo - Salsa Fresca - Rooster's Beak.  What ever you want to call it; call it delicious!
This is a fresh salsa that is slightly chunky and is said to resemble a rooster's beak. Hence, the name.
There are two tricks to the recipe. 1. Use fresh ingredients 2. Do not over process.
Note: Use caution when handling peppers. Wash hands well and avoid contact with eyes.

Pico De Gallo

1 med White Onion
10 Roma Tomatoes
1 Jalapeño Pepper, seeds and stems removed.
2 teaspoonfuls Salt
1 bunch Cilantro
Juice of 2 Limes

Peel and quarter the Onion and place in food processor and pulse 4-5 times.
Remove the stems of the Tomatoes, then quarter each and add to processor.
Remove the stems and seeds from the pepper and roughly chop and add to processor.
Add the Salt to the processor.
Roughly chop the Cilantro Leaves. Do not use stems. Add to processor.
Pulse the processor just until items are chopped. Do not over process.
Remove Pico to a bowl, set aside.
Juice the Limes and add juice to the mixture.  Place lime halfs in microwave for 10 seconds to extract more juice.
Stir to combine the Lime Juice.
Cover and refrigerate at least one hour before serving with corn chips.

This is also excellent over chicken or fish.