Pico de Guac
by Pati Jinich
INGREDIENTS
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1 EA Cucumber, peeled, seeded, and diced (about 1 pound)
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4 EA Tomatillos, husked, thoroughly rinsed, diced (about 1/2 pound)
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1 EA Tart green apple, such as Granny Smith, rinsed, diced (about 1/2 pound)
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2 EA Celery sticks, thoroughly rinsed, cleaned off strings, thinly sliced
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1/2 C. Red onion, diced
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1-2 EA. Jalapeño or Serrano chiles, or to taste, seeding optional, minced
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1/2 C. Cilantro, chopped, leaves and upper part of stems
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1/2 C. Lime juice, freshly squeezed
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3 T. Olive oil
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2 t. Kosher or coarse sea salt, or to taste
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3 EA. Avocados From Mexico, ripe, halved, pitted, meat scooped out and diced
INSTRUCTIONS
- In a large mixing bowl, combine all ingredients except the avocados and mix well.
- When it is all thoroughly combined, incorporate the avocados and gently mix.
- Serve immediately or you may cover and chill until ready to serve.
