the rooster's beak

My perfect Pico de gallo recipe

10-12 tomatoes or two big cans petite diced
2 good sized white onions
fresh cilantro
8-16 serrano peppers
4-8 cloves garlic
two large limes
olive oil
black pepper
sea salt

I like canned tomatoes because they're already chopped, skinned and de-seeded but you can't beat fresh grown tomatoes. Drain the diced tomatoes and salt and pepper to taste. Add the chopped onions, and finely chopped peppers, garlic and a handful of finely chopped cilantro. Drizzle liberally with olive oil and add the juice of two large limes. Mix ingredients and refridgerate for one hour. Enjoy with corn chips, tacos, burritos and guacamole dips.