Monday, April 5, 2010

Pico de Gallo

1 ripe avocado, cut into ½ to ½ inch chunks
2 plum tomatoes, cut into ½ inch chunks
1 cup chopped red onion
1 jalapeno pepper or serrano chile, seeded and chopped
½ cup minced fresh cilantro
1 lime, juiced
½ teaspoon kosher salt

Combine all of the ingredients in a large glass bowl, and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in a covered container in the refrigerator.

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