avacado pico de gailo

Name: Avacado pico de Gailo
Prep time: 15 min
Yield: 10
Cuisine: Spanish
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 cup(s) fresh cilantro, chopped; 1/2 teaspoon(s) salt, or to your taste

(1 RATING)

146 Pinches 4 Photos

Jane Whittaker

Massena (now in FL), NY

Updated on Jun 16, 2013

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

Rate

prep time 15 Min

cook time

method Refrigerate/Freeze

yield 10 serving(s)

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 cup fresh cilantro, chopped
1/2 teaspoon salt, or to your taste

How To Make avacado pico de gailo

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

Step 2

Half the lime and squeeze over the avacado and toss.
Step 3

Chop the onion and add to avacado.
Step 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.
Step 5

Cut the tomatoes in half, remove core, and squeeze out the seeds, add to bowl.
Step 6

Add salt and toss. Cover and refrigerate until serving.
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