Pico de Gallo (Mexican Salsa)
Pico de gallo is just as versatile as salsa and you might prefer this on sandwiches because it will not make them soggy like salsa will if you make the sandwiches in advance. Pico de gallo is best eaten the same day but it does keep for a day in the refrigerator if you have any left over
RECIPE:
Ingredients:
½ an avocado
4 to 6 tomatoes, chopped (enough to measure 2 cups)
½ cup white onion, chopped
¼ cup chilies, finely-chopped (serranos or jalapeños)
⅓ cup cilantro, chopped
2 Tablespoons fresh lime juice
½ teaspoon salt (or to taste)
How to make:
Slice the whole avocado in half (vertically), going around the pit.
After separating the two halves, use the half without the pit in it.
Use a knife to cut the avocado into small cubes, then use a spoon to scoop the meat out of the peel.
Add the tomatoes, onion, chilies, cilantro, and lime juice in a bowl.
Stir gently to combine.
Add salt to taste.
Let stand at room temperature for 10 minutes (to allow the flavors to blend).
Serve with tortilla chips.
*from variety sources