pico de gallo with a twist
(1 rating)
This is so wonderful and great on chips, sandwhiches, eggs, and much much more. I even had a friend who put it in a bloody mary drink. Everywhere I go with this pico its a winner. Its one of those recipes you can heat up or down and adjust to your taste. If you like Pico you will enjoy this recipe.
(1 rating)
yield
6 -8 cups
prep time
30 Min
Ingredients For pico de gallo with a twist
-
4ripe avocados
-
4jalapenos, fresh
-
3limes
-
2lemons
-
1 bunchcilantro, fresh
-
2cucumbers
-
4 to 6tomatoes
-
2 bunchgreen onions
-
1white onion
-
garlic salt to taste
How To Make pico de gallo with a twist
-
1Peel and dice/chop the cucumbers (with or without the seeds, depending on your preference), then dice/chop tomatoes, green onions (including tops), and white onion and combine all in a bowl. Seed and finely mince the jalapenos, including the seeds of at least 1 (add more seeds for more heat) and add to bowl. Wash and finely chop the cilantro and add to bowl.
-
2Juice the limes and lemons, remove any seeds, and add juice to bowl. Fold in peeled, diced avocados and season with garlic salt to taste. Refrigerate 1-2 hours before serving. Yields 6-8 cups.
-
3Note: You may use a food processor for some of the chopping. Since I tend to overprocess, I only use it for the cilantro, onion and a couple of the tomatoes (so I get some nice juice). Everything else I chop by hand. You can halve the recipe if you’re making it for a small group. It keeps pretty well in the fridge, almost a week, before the avocados begin to get too soft.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT