Mexican simplicity at it’s very best! oh my gosh I love avocados! I love fresh Pico de Gallo! I miss Mexico!
Pico De Gallo
1 pound fresh tomatoes, seeded and chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
Fresh squeezed lime juice from 2 limes
3 medium jalapeño peppers, seeded and minced
2 garlic cloves, minced
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
3 medium ripe Hass avocados
2 Tbsp minced onion
2 medium garlic cloves, minced
1 minced seeded jalapeño pepper
1. Halve 1 avocado, remove pit, scoop flesh into medium bowl and mash with onion, garlic, jalapeño pepper, cilantro, salt and cumin.
2. Halve and pit the remaining avocados, prepare by cross hatching with your knife into squares while still in the skin. Scoop out with a spoon, add to mashed mixture, sprinkle with lime juice and very lightly stir to mix with the mashed avocado mixture. Adjust seasonings. Cover with plastic wrap pressed onto the mixture for up to one day.
serve with corn tortillas home made or store bought tortilla chips.