Avacado pico de Gailo

Jane Whittaker

By
@janenov46

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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Rating:

Comments:

Serves:

10

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

2 large
ripe avacados
1 medium
lime, cut in half an squeezed over avacados
1 small
onion chopped
2 large
jalepenos, veins and seeds removed
3 large
fresh tomatoes
1/4 c
fresh cilantro, chopped
1/2 tsp
salt, or to your taste

Directions Step-By-Step

1
Take a spoon and scoop the peel off the avacado, if it is ripe this will come off easy. Put in a large bowl
2
Half the lime and squeeze over the avacado and toss.
3
Chop the onion and add to avacado.
4
Halve 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.
5
Cut the tomatoes in half, remove core, and squeeze out the seeds, add to bowl.
6
Add salt and toss. Cover and refrigerate until serving.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy