Tuesday, August 31, 2010

Pico De Gallo

This is a great recipe. I love to serve it with the Spicy Flank Steak! Enjoy!



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!!!