Pico de Gallo (Roosters’ Beak)
4 ripe avocados, peeled, pitted and chopped
2 medium tomatoes, peeled and chopped
1 medium white onion, minced
2 cloves garlic, minced
2 Tbsp. minced fresh cilantro
1 – 2 serrano chiles, seeded and finely chopped
3 Tbsp. fresh lemon juice
1 Tbsp. olive oil
salt and freshly ground pepper to taste
Mx all ingredients together well. Cover and refrigerate 1 – 2 hours.
This great as a dip or tucked inside a fajitas!!!