From The Kitchen Of Rachelle Underwood

Tuesday, May 22, 2012

Pico De Gallo con Avocado

Do you like my Spanish? Look at me whipping it out...We eat Mexican a ton here in good old Hawaii.  Not alot of Mexican restaurants to choose from here, so I get my fix several times a week at home.  I love the fresh element that pico de gallo adds to tacos, burritos, tostadas, salads or even quesadillas.  The question is why make separate guacamole and pico de gallo?  Why not combine the two and save some time?  Plus, since avocados are so expensive, you actually don't need as much avocado as you would if you were making a full side of guacamole.  If you don't have the jarred salsa, add a few dashes of any kind of hot sauce, but make sure you season really well with salt and pepper. Love this!

 Pico De Gallo con Avocado

1/4 c. onion, minced
2 tomatoes, chopped
1 avocado, chopped
1/3 c or 1/3 bunch of cilantro, chopped
Juice of half of a lemon
1/4 c jarred salsa (like Pace Picante)
Salt and pepper to taste

Mix all ingredients together well.  Check for seasoning, and season with salt according to your liking.

1 comment:

Becca said...

The famous! :) I'm doing Mexican tonight and I think I'll make this (and your chimichurri sauce)