PICO DE GALLO CON DURAZNOS (peach pico de gallo, translates “rooster’s beak,” 2 cups)

 Condiments, hot sauces, pico de gallo, peach 1  OLYMPUS DIGITAL CAMERA

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

  1. 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


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