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Pico de Gallo (Rooster's Beak)

by Sally Bernstein

Serves 8

4 ripe avocados
2 medium tomatoes
½ medium white onion, chopped very fine
2 cloves garlic, crushed & chopped
3 Tbsp. lemon juice
1-2 fresh chilies serranos, finely chopped, without seeds
2 Tbsp. olive oil
2 Tbsp. fresh cilantro, chopped
salt & black pepper to taste


Peel and chop the avocados into a 1” dice. Chop the tomatoes about the same size and add the finely chopped onions. Add the remaining ingredients and mix well. Place in a glass bowl, cover and refrigerate 1-2 hours before serving.

Serve cold as a dip with tortilla chips.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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