avacado pico de gailo
(1 rating)
First time I had this it was love at first bite. I kept asking the hostess what do you call this because was so foreign to me. She was married to a man from Mexico. We use this on tacos, burritos, enchiladas, and just straight with fritoes for scoops
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(1 rating)
yield
10 serving(s)
prep time
15 Min
method
Refrigerate/Freeze
Ingredients For avacado pico de gailo
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2 lgripe avacados
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1 mdlime, cut in half an squeezed over avacados
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1 smonion chopped
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2 lgjalepenos, veins and seeds removed
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3 lgfresh tomatoes
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1/4 cfresh cilantro, chopped
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1/2 tspsalt, or to your taste
How To Make avacado pico de gailo
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1Take a spoon and scoop the peel off the avacado, if it is ripe this will come off easy. Put in a large bowl
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2Half the lime and squeeze over the avacado and toss.
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3Chop the onion and add to avacado. -
4Halve the jalepenos and remove the stems, seeds and veins, you can leave some in or not your choice, but the veins and stems are where the heat is. Dice the jalepenos and add to bowl.
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5Cut the tomatoes in half, remove core, and squeeze out the seeds, add to bowl.
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6Add salt and toss. Cover and refrigerate until serving.
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Categories & Tags for Avacado pico de Gailo:
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