Hubby's version of Pico De Gallo
2 sweet onions( red or vidalia)
2 Avacado
10-15 tomatillo
6-8 roma tomatoes
1 Jalepeno
1-2 sprigs fresh cilantro
juice of 1-2 limes
1 green
pepper (optional for milder tastes)
Tear cilantro into small pieces for adding later on. Tear it, don't chop it. A little fresh cilantro goes a long way. Cube all items (except jalepeno) into same size chunks (1/4 to 1/2 inch chunks). Chop Jalepeno into small bits. Combine all ingredients including cilantro into large bowl and stir GENTLY with a wooden spoon. Cover and chill for at least 2 hours, uncover and stir VERY GENTLY as avacado gets quite squishy when good and ripe! Then serve. Can be eaten as a small salad over lettuce, side dish with a mexican meal, or with chips(we like white corn tortilla chips). Enjoy!
Tip: For a milder version
seed and remove pith from 1/2 of jalepeno, for flavor only
seed and remove pith from all of jalepeno, and add another jalepeno.
