Pico de Gallo with a Twist

Debi Newton

By
@simplysimple

This is so wonderful and great on chips, sandwhiches, eggs, and much much more. I even had a friend who put it in a bloody mary drink. Everywhere I go with this pico its a winner. Its one of those recipes you can heat up or down and adjust to your taste. If you like Pico you will enjoy this recipe.


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Serves:

6-8 cups

Prep:

30 Min

Ingredients

4
ripe avocados
4
jalapenos, fresh
3
limes
2
lemons
1 bunch
cilantro, fresh
2
cucumbers
4 to 6
tomatoes
2 bunch
green onions
1
white onion
garlic salt to taste

Directions Step-By-Step

1
Peel and dice/chop the cucumbers (with or without the seeds, depending on your preference), then dice/chop tomatoes, green onions (including tops), and white onion and combine all in a bowl. Seed and finely mince the jalapenos, including the seeds of at least 1 (add more seeds for more heat) and add to bowl. Wash and finely chop the cilantro and add to bowl.
2
Juice the limes and lemons, remove any seeds, and add juice to bowl. Fold in peeled, diced avocados and season with garlic salt to taste. Refrigerate 1-2 hours before serving. Yields 6-8 cups.
3
Note: You may use a food processor for some of the chopping. Since I tend to overprocess, I only use it for the cilantro, onion and a couple of the tomatoes (so I get some nice juice). Everything else I chop by hand. You can halve the recipe if you’re making it for a small group. It keeps pretty well in the fridge, almost a week, before the avocados begin to get too soft.

About this Recipe

Course/Dish: Salsas
Other Tag: Quick & Easy