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.
1Peel 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.
2Juice 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.
3Note: 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.