Avocado Pico de Gallo
2 ripe Roma tomatoes, seeded and diced
1/4 cup finely chopped red onion
1/2 jalapeno, finely diced
1 medium ripe avocado
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
1/8 teaspoon salt
Pinch black pepper
1. Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Place in a bowl and add tomatoes, jalapeno, lime juice, cilantro, salt, and pepper. Let chill for 30-60 minutes to let flavors meld.
2. When ready to serve, take out avocado and core, peel, and dice avocado. Gently mix into bowl of pico de gallo, and serve over tacos or with Mexican entrees.
Slightly adapted from Cooking Classy