PICO DE TALLMON - Last revised 9-May-98

(Mike Tallmon's Pico de Gallo recipe)


1 Large or 2 Medium Onions

9-12 Roma Tomatoes

3/4 lb. Hot Peppers (Jalepenos & Serranos)

6 Habeneros (optional)

1 Yellow Bell Pepper

Small Amount of Cilantro



Fresh Orange

Salt & Pepper


Chop onion(s), tomatoes, & peppers and mix in a bowl. I recommend wearing latex gloves when chopping the peppers, or your hands will burn for days. Remove some or all pepper seeds when slicing if a milder mix is desired. Chop cilantro finely and add to bowl. Use only a small amount and add a bit more until you can taste it but it's not overpowering. Add a bit of vinegar and beer, salt & pepper to taste. Finally, cut an orange in half and squeeze over bowl and it's ready to eat.


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