"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Avocado Pico de Gallo, by Pat Wheeler, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large avocado, peeled, seeded, and chopped 1 ripe tomato, diced 1 tbsp fresh cilantro leaves, chopped 1 clove garlic, minced ¼ cup red onion. Minced 1 tbsp lime juice 1 jalapeno or Serrano pepper, seeded and minced Sea salt to taste
Combine all ingredients and enjoy.
*Serve with Mushroom Enchiladas
In honor and support of my wonderful friend Pat Leins in her fight against Multiple Sclerosis
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