pico de gallo with a twist

Name: Pico de Gallo with a Twist
Prep time: 18 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 large tomatoes, from your farmer’s market, small dice; 3 medium tomatillos, small dice; 1/4 medium yellow or red onion, small dice; 1 medium avocado, small dice; 1 medium jalapeño, seeded, small dice; 3 tablespoon(s) fresh cilantro, chopped; 1 medium lime, just the juice; - kosher salt, to taste

38 Pinches 13 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 9, 2015

I love my dips, and I love my salsas, but a Pico de Gallo is different. While salsas are cooked, a Pico de Gallo is not: The ingredients are raw… pure, raw goodness. This is a very versatile recipe, and is at home with chips, on a taco, or spooned lovingly over fish. I’ve added a few interesting ingredients, such as: tomatillos, avocado, and an extra hit of limejuice; however, I believe that the flavors work quite well together. So, you ready… Let’s get into the kitchen.

Rate

prep time 18 Hr

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

2 large tomatoes, from your farmer’s market, small dice
3 medium tomatillos, small dice
1/4 medium yellow or red onion, small dice
1 medium avocado, small dice
1 medium jalapeño, seeded, small dice
3 tablespoons fresh cilantro, chopped
1 medium lime, just the juice
- kosher salt, to taste

How To Make pico de gallo with a twist

Step 1

Gather your ingredients.

Step 2

Slice the jalapeño in half, and remove the seeds.
Step 3

Prep your ingredients, but don’t cut into the avocado. Save that until later.
Step 4

Chef’s Note: This recipe does not save well because the avocado will soften with time. If you want, you can prep this dish the day before, but do not add the avocado until ready to serve.
Step 5

Chef’s Tip: Some people do not like the heat of the jalapeño. If that’s true, then simply leave it out; however, if you want it hotter, substitute the jalapeño with a Serrano.
Step 6

Place the ingredients, minus the avocado in a bowl.
Step 7

Throughly mix them, and then add some salt, to taste.
Step 8

Chef’s Tip: Good chef’s season and TASTE what they are serving, so season and taste, season and taste… that’s the way.
Step 9

Cover and place into the refrigerator overnight.
Step 10

Chef's Tip: This will help the ingredients get acquainted.
Step 11

The next day, cut the avocado in half, and remove the seed.
Step 12

Use a pairing knife to dice the flesh of the avocado.
Step 13

Scoop out with a spoon.
Step 14

Add to the pico de gallo. Serve immediately, with your favorite chips, or use on tacos or fish. Enjoy.
Step 15

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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