PICO DE GALLO
This simple, uncooked relish is best when tomatoes are at their
peak. If available, Roma tomatoes are good because of their thick
flesh and rich flavor. Use it to accompany almost any grilled or
roasted poultry, fish or beef.
vegetable or olive oil
1 cup diced
tablespoons minced fresh cilantro
6 firm, ripe
tomatoes, peeled, seeded and cut in 1/4-inch dice
Heat the oil in a small skillet over medium heat. Add the garlic,
shallot, if using, and onion and toss. Stir in the cilantro and
remove from heat. Let cool.
tomatoes in a mixing bowl. Add the onion mixture and toss gently to
mix. Season to taste with salt and pepper. Serve warm or at room
Add 2 avocados, diced, to the tomato-onion-cilantro mixture.