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Pico De Gallo

As hot as the top of a cock’s comb is the literal translation of this dish’s name.  The salsa originated in northern Mexico and was originally made with chipotle chiles.  I have found that fresh jalapeno chiles with a pinch of pequin chile substitute quite well, if chipotles are unavailable.  This salsa is a staple with fajitas.

Yield:  1-1/2 cups

3 chipotle chiles or fresh jalapeno chiles, finely chopped
1 large tomato, coarsely chopped
1 Spanish onion, chopped
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon pequin chile or to taste (omit if using chipotle chile)
3 tablespoons coarsely chopped cilantro
¼ cup fresh lime juice

Combine all the ingredients in a medium-size bowl, cover, and marinate at least 1 hour to develop natural juices before serving.

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