Pico de Gallo
Makes 2-3 cups
Pico de Gallo is a chunky salsa crammed with the fresh flavors of tomatoes and other vegetables. It’s on the racy side, spiked with green chilies, garlic and lime juice and seasoned with southwestern spices like cumin and mild chili powder. Don’t limit yourself to tortilla chips as a go-with. It is excellent on grilled fish or chicken and can be stuffed into burritos or tacos, or stirred into salads.
2 large, very ripe tomatoes, coarsely chopped
1 ripe avocado, diced
1 small red onion, coarsely chopped
2 green onions, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon seeded and chopped green chili
1-2 garlic cloves, minced
2 Tb chopped cilantro
1 Tb olive oil
Juice of 1/2 lime
1 tsp ground cumin
1 tsp New Mexican red chili powder
1 tsp mild chili powder
Salt and freshly ground pepper to taste.
Combine all ingredients and marinate at least 1 hour at room temperature, stirring occasionally. Garnish with cilantro sprigs.

From: Picnic in the Park Cookbook, Atwood Community Center, Madison