To pair with the breakfast tacos, here is the pico de Gallo or “rooster’s beak” salsa I made with @connor.cooks.
There are many stories about its name but my favorite and easiest to remember is: all ingredients need to be cut small enough so a rooster can peck at it with its beak.
This salsa is one of my favorites and brings with it a lot of nostalgia. It was the first thing I learned to make in the kitchen at 12 or 13 years old. My dad has always instilled a sense of independence in us from an early age and cooking is one of those first skills we learned. So there my young brothers and I were making salsa, eggs and quesadillas to familiarize ourselves with the knives and heat in the kitchen. Well, you know where that ended up! 😄( I became a chef)
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Pico de gallo (naturally vegan)
* 2-3 roma tomatoes, chopped
* ¼ red onion, diced
* Handful cilantro, chopped
* 1-2 serrano chiles, minced
* Pinch of salt
* 1 lime, juiced
Mix all ingredients together and salt to taste. It tends to get better as it sits. Can keep in fridge up to a week.
