Pico de gallo

Judy Kaye

By
@paintedcookie

This is a recipe I came up with myself when we lived in AZ. It has become a fresh food staple in our house when everything is in season


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Comments:

Serves:

10

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1
avacado, peeled, seeded and chopped
1
fresh lemon juiced and seeded
2+
jalapenos, fresh (the seeds are where the heat is so add seeds accordingly)
6+
green onions, chopped green included
1
large garlic clove, minced
4
roma tomatoes, chopped
fresh celantro chopped (to taste) i usually add about a tablespoon
salt to taste
1 tsp
oil

Directions Step-By-Step

1
Chop all vegetables. Add salt,lemon juice and oil, stir and put into an air tight container and refrigerate at least 1 hour before serving. We like with chips, on meat and in salads. For that reason I usually make this recipe times 2 or 3.
2
Hope you like it too.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Hashtags: #FRESH, #vegtables