Saturday, May 9, 2015

Avocado Pico de Gallo

I tried to look up the origin of the phrase "pico de gallo" only to find this as one of the possible explanations online:

"Fighting Cocks are calmed by their handlers by placing the rooster's head in the mouth. Darkness causes birds to immediately begin the sleep cycle. It was explained to me (by a great Restaurant owner in Acuna, Mex.) that often as soon as the handler put the bird's head in his mouth he would often be pecked on the tongue. The spices in the salsa gives the same feeling, hence 'pico de gallo' is the beak of a fighting rooster biting your tongue."

Which is a delightful visual.

This recipe adds in avocados as well as bell peppers to make a texture and flavor explosion that is all at once creamy, crunchy, and fresh.

Get that chicken head out of your mouth and get ready to put this in it...

Avocado Pico de Gallo


5-6 roma tomatoes, cut in half, scooped of their tomato goo, then diced.  In regular pico de gallo, you would just leave the tomato goo in, but when you are adding avocado, you don't want it to become soupy.

1 bell pepper, diced.  I used half of a green one and half of a yellow one.

1/2 -1 red onion, chopped.  I leave these chopped pretty huge because I love onion flavor, but can't eat raw onion.  Leaving them big helps me avoid them. If you don't have this problem, chop them the same size as everything else.

1 jalapeno, seeded, ribs cut out, and minced very finely.  Add more if you're a spicy foods person.  Do not touch your face until you've washed your hands.  DO NOT.  I know this from experience.

1/2 bunch of cilantro, chopped.  I chop it up, stems and all (after cutting off the bottom inch or so of stems). Leave it out if you're one of those people who is genetically programmed to think it tastes like soap.  Sucks to be you, though, because cilantro is delicious.

The juice of 1-2 limes.  Bonus:  The lime juice keeps the avocados looking fresh for a few days.

3 Firm Avocados, diced.  You don't want them to be hard as a rock, but they need to be pretty firm to keep their shape.  We're not going for gooey buttery guacamole here, we're going for the kind of avocados you buy in hopes that they will be at the smooshing stage in a few days.


Add everything together in a bowl except the avocados.  Stir up, season with kosher salt.  Once it tastes like damn good pico de gallo, add the avocado and stir gently.  Scoop up with chips.  Revel in the colors of freshness.  Love your life.

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