From “The Beauty of the Feast” article in the August 2017 issue.
Norma’s Pico de Gallo
- 6 fresh tomatoes
- 1 medium red onion
- 1 bunch cilantro
- 1/2 cup chopped green chile
- 1 small avocado
- Cut tomatoes into small cubes. Chop onion, cilantro, and avocado.
- Mix chopped green chile to the other ingredients. Add salt to taste and drizzle with a good olive oil.
- Serve with chips or crostini made with horno bread (available at pueblo farm stands), sliced and toasted.