Rooster’s Beak Salad is bright, simple and delicious either on a chip as an appetizer or tossed into a lettuce salad.
2 tomatoes, diced
2 seeded and diced jalapeño peppers
1 clove garlic, minced
2 Tablespoons fresh cilantro or parsley
juice and zest of 1 lime
salt and pepper to taste
Put all ingredients in a medium bowl and toss together. Put into serving bowl to serve with chips as an appetizer or to add as a topping to other dishes or salads.
Makes 2 ½ to 3 cups
The Traditional Taos Table by Fayne Lutz 