Pico de Gallo (Rooster's Beak)
Serves 8
4 ripe avocados
2 medium tomatoes
½ medium white onion, chopped very fine
2 cloves garlic, crushed & chopped
3 Tbsp. lemon juice
1-2 fresh chilies serranos, finely chopped, without seeds
2 Tbsp. olive oil
2 Tbsp. fresh cilantro, chopped
salt & black pepper to taste
Peel and chop the avocados into a 1” dice. Chop the tomatoes about the same size and add the finely chopped onions. Add the remaining ingredients and mix well. Place in a glass bowl, cover and refrigerate 1-2 hours before serving.
Serve cold as a dip with tortilla chips.
©Sally Bernstein, 2006