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




  1. Cut tomatoes into small cubes. Chop onion, cilantro, and avocado.

  2. Mix chopped green chile to the other ingredients.  Add salt to taste and drizzle with a good olive oil.

  3. Serve with chips or crostini made with horno bread (available at pueblo farm stands), sliced and toasted.