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| Pico de Gallo ~ Literally "beak of the rooster". Mexican Salsa 2 medium ripe tomatoes, seeded, cut in small cubes 1 cup peeled, seeded cucumber 1 small onion, chopped 1/4 cup fresh cilantro leaves 1 jalapeno chile 1 fresno chile 1 santa fe chile (chile variations are for color , they all look alike but are of different colors, all are hot) 2 ripe avocados, peeled, seed removed and chopped juice of 2 limes (lemon may be substituted) Salt to taste Combine and mix all ingredients except avocado. Add avocado gently serve ( you may refrigerate for up to an hour) If you need to make this in advance, add avocado just before serving. Great as a dip with tortilla chips. About 3 1/2 cups |