Pico de gallo

So there are a million recipes out there for pico de gallo, all simple, but this one is for avocado lovers. It’s super simple and lets you take advantage of those beautiful fresh tomatoes available at farmers markets or your own garden right now. I use a small serrano pepper, or half if it’s large, but feel free to use your own favorite hot pepper. The tomatoes are the real stars here, their acidity toned down by the avocado.

Pico de gallo is one of those versatile accompaniments that can be paired with many dishes. Next week my post will be Sweet Corn Chowder, which gets a little pico and fresh cilantro to dress it up. So practice this now and use it for some corn chips or tacos, or breakfast eggs, burritos, Mexican pizza…I love tomatoes and avocadoes, so I would even put this on mac and cheese.

– Joan, 11 September 2020

Pico de gallo

  • Servings: About 2 cups
  • Print

  • 2-3 plum tomatoes, chopped and seeded
  • 1 ripe avocado, peeled and chopped
  • 1 small serrano or other other hot pepper, seeded and minced
  • 1 green onion, white and green parts finely chopped
  • 1 garlic clove, minced
  • salt and pepper to taste

Mix all together in a non-reactive bowl (glass, ceramic, or stainless steel). Let sit for a few hours for best flavor.

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