Pico de Guac - Pati Jinich

Name: Pico de Guac - Pati Jinich
Ingredients: 1 cucumber (peeled, seeded and diced (about 1 pound)); 4 tomatillos (husked, thoroughly rinsed, diced (about 1/2 pound)); 1 tart green apple, such as Granny Smith (rinsed, diced (about 1/2 pound)); 2 celery sticks (thoroughly rinsed, cleaned off strings, thinly sliced); 1/2 cup diced red onion; 1 to 2 jalapeño or serrano chiles (or to taste, seeding optional, minced); 1/2 cup chopped cilantro (leaves and upper part of stems); 1/2 cup freshly squeezed lime juice; 3 tablespoons olive oil; 2 teaspoons kosher or coarse sea salt (or to taste); 3 ripe Mexican avocados (halved, pitted, meat scooped out and diced)

"Pico de Guac recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”..."

INGREDIENTS

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1 cucumber (peeled, seeded and diced (about 1 pound))

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4 tomatillos (husked, thoroughly rinsed, diced (about 1/2 pound))

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1 tart green apple, such as Granny Smith (rinsed, diced (about 1/2 pound))

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2 celery sticks (thoroughly rinsed, cleaned off strings, thinly sliced)

•

1/2 cup diced red onion

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1 to 2 jalapeño or serrano chiles (or to taste, seeding optional, minced)

•

1/2 cup chopped cilantro (leaves and upper part of stems)

•

1/2 cup freshly squeezed lime juice

•

3 tablespoons olive oil

•

2 teaspoons kosher or coarse sea salt (or to taste)

•

3 ripe Mexican avocados (halved, pitted, meat scooped out and diced)

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