We have always wondered how pico de gallo got its name. Was there something in the fresh flavors or the way the ingredients were chopped that inspired someone to name the salsa "rooster's beak"? This recipe makes 3 cups.
4 medium tomatoes, diced
1 1/2 cups diced canned tomatoes
1/2 cup diced red onion
3 tbsp. chopped scallions
1/2 cup diced yellow bell pepper
1 tbsp. seeded and diced jalapeño chile
1/4 cup chopped cilantro
1 1/2 tbsp. fresh lime juice
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried oregano
1/4 tsp. garlic powder
Place all ingredients in a food processor and mix briefly—vegetables should remain chunky. Pour into a bowl, cover, and refrigerate. May be stored up to 1 week.