"Rooster's Beak" — Fresh Salsa Fresca
"No cooking. No blending. Just knife skills and perfect ingredients."
Dice tomatoes: cut in half, scoop out seeds if you want less watery pico, then dice small.
Dice onion finely. Rinse under cold water to mellow the bite (optional but helps).
Mince the chile. Remove seeds for less heat, keep seeds for more heat.
Combine everything in a bowl. Add lime juice and salt. Toss gently.
Let sit 15 minutes for flavors to meld. Taste and adjust salt/lime/heat.
Pico de gallo is best within 2-3 hours. After that, tomatoes get watery. Make it fresh.
Add diced avocado for a chunky guacamole-pico hybrid.
Add diced mango. Perfect for fish tacos.
Swap half the tomato for cucumber. Lighter, more refreshing.