Avocado Pico de Gallo
Ingredients
- 1 white onion, diced
- 4 ripe roma tomatoes, diced
- 2 ripe avocados, diced
- 1-2 fresh jalapeno pepper, s, finely chopped (adjust for your heat tolerance)
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper, to taste
Instructions
- Mix all ingredients in a medium-sized bowl and set out at room temperature for 1 hour to allow flavors to blend.
- Serve cold or at room temperature with tortilla chips, or as a topping on your favorite Mexican dish.
- Can be refrigerated in a plastic container up to two days.
- Enjoy!