Pico De Gallo (Roosters Beak Salsa) recipe
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Pico De Gallo (Roosters Beak Salsa)

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Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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Ingredients


Preparation

Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Mix all ingredients except salt and pepper, then add them to taste. Cover and refrigerate 1 hr. for flavors to blend. Serve with tostada chips. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle on Apr 15, 1997


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