Tuesday, June 18 2013, 10:07 AM MDT
Pico de Gallo with Avocado
As aired on May 5, 2013
Recipe courtesy of Café Rio
3 large tomatoes, juiced, diced
1 small white or red onion, finely diced
1 large green bell pepper, finely diced
1 jalapeno or Serrano pepper, finely diced (remove seeds for less heat)
1 avocado, diced
1/4 cup cilantro, chopped (save 1 tablespoon for garnish)
2 limes, juice and zest
Salt and Pepper, to taste
1.) In a large bowl, combine all the ingredients.
2.) Stir together; chill for at least an hour for best flavor.
3.) Garnish with the cilantro and serve with tortilla chips.
Note: The Pico de Gallo with Avocado should last (covered) in the refrigerator for 4-5 days.
(Copyright 2013 Sinclair Broadcast Group)