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Avocados >  Condiments, Dressings & Sauces >  Mexico >  Pico de Gallo >

 

Pico de Gallo

Mexican Salsa

• 1/2 avocado

• 4 to 6 tomatoes, chopped (about 2 C)

• 1/2 C white onion, chopped

• 1/4 C jalapeno or serrano chilies, finely-chopped

• 1/3 C fresh cilantro, chopped

• 2 TBS lime juice

• Salt to taste

Slice whole avocado in half vertically, cutting around the pit. After separating the two halves, use the half without pit. Cut avocado into small cubes, and then use a spoon to scoop meat from the peel. Place in a bowl. Add the tomatoes, onion, chilies, cilantro and lime juice. Stir gently to combine. Add salt to taste. Allow to stand at room temperature for abut ten minutes. Refrigerate unused portions in a covered container.

 

Suggestion: Serve with tortilla chips.

 

Related Links:

• Food Fare Culinary Collection: Avocados

• Food Fare Culinary Collection: Mexican Cantina

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