Pico de gallo
- 800 g tomatoes, peeled, de-seeded and diced
- 200 g onions, finely diced
- 100 g Serrano chillies, finely chopped
- 80 g coriander leaves, chopped
- 20 ml lemon juice
- Salt to taste
- 2 Avocados (optional)
- Mix all of the ingredients and season to taste.
Excellent with tortilla chips.
If you cannot find Serrano chiles, you can substitute with Jalapeños.
You can also add some peeled avocados.
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