My Hispanic MIL made this salsa all the time. I just ate it and enjoyed, but never thought about what was in it until they said they were moving 3 hours away, so I asked her for the recipe. It’s extremely simple, but by far my favorite salsa above all.
* 4 tomatoes (petite diced) or two cans of petite diced tomatoes (you can’t tell the difference, trust me). Make sure you get any of the juices in there, still on the cutting board. If you use the cans, it has plenty of juice. * 4 Roasted Jalapeños chopped for medium spicy. 3 for mild, 5 for hot. (Broil for 7 minutes on each side) * 1 bunch of green onion, chopped. * 1 bunch of Cilantro chopped * 1 or 2 Avocados depending on preference * Salt to taste * Slowly fold ingredients into each other until well mixed (this is actually an important part of this recipe) * I have added garlic and other things, thinking I could improve it. I can’t. It’s good as is.
It actually tastes better the next day, so if you can wait, put it in the fridge overnight.
jistresdidit
my cooks taught me this in 1990. tomato, onion, cilantro, a diced avocado, little salt pepper lemon juice. done
AllNamesAreTaken92
Pico de Gallo con aguacate. Looks absolutely delicious!
3 Comments
My Hispanic MIL made this salsa all the time. I just ate it and enjoyed, but never thought about what was in it until they said they were moving 3 hours away, so I asked her for the recipe. It’s extremely simple, but by far my favorite salsa above all.
* 4 tomatoes (petite diced) or two cans of petite diced tomatoes (you can’t tell the difference, trust me). Make sure you get any of the juices in there, still on the cutting board. If you use the cans, it has plenty of juice.
* 4 Roasted Jalapeños chopped for medium spicy. 3 for mild, 5 for hot. (Broil for 7 minutes on each side)
* 1 bunch of green onion, chopped.
* 1 bunch of Cilantro chopped
* 1 or 2 Avocados depending on preference
* Salt to taste
* Slowly fold ingredients into each other until well mixed (this is actually an important part of this recipe)
* I have added garlic and other things, thinking I could improve it. I can’t. It’s good as is.
It actually tastes better the next day, so if you can wait, put it in the fridge overnight.
my cooks taught me this in 1990. tomato, onion, cilantro, a diced avocado, little salt pepper lemon juice. done
Pico de Gallo con aguacate.
Looks absolutely delicious!