PICO DE GALLO CON DURAZNOS (peach pico de gallo, translates “rooster’s beak,” 2 cups)
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1-½ cups finely diced peeled firm but just ripe peaches
3 tablespoons finely chopped white onion
2 tablespoons finely chopped epazote leaves
1 peron (rocoto) chile, seeds removed and finely chopped, or 3 serrano chiles, finely chopped with seeds
3 tablespoons fresh lime juice
salt to taste
- Mix all the ingredients and set aside to season for about ½ hour before using.
NOTE: This pico de gallo is served as a relish with rice dishes, in soups, or as a topping for tlacoyos and many antojitos. Try it with:
Baby back pork ribs with chipotle glaze
Lime marinated swordfish steaks
from Diana Kennedy, The Essential Cuisines of Mexico