Tomato Avocado Pico de Gallo
A fresh, homemade pico de gallo great with anything you’d have salsa or pico de gallo with—nachos, tacos, eggs and more! Tailor the spices to your tastes. Make it as hot and spicy as you want it to be.
Ingredients
- 4 Roma tomatoes, diced
- 1 avocado, diced
- ½ a head of garlic, minced
- ½ of a Spanish onion, diced
- 1 bell pepper, diced
- 1 lime, juiced and zested
- A few splashes of olive oil
- Lots of oregano
- A few sprinkles of smoked paprika
- A few sprinkles of sea salt
- A few cracks of freshly ground pepper
- A few sprinkles of celery seed
- A few sprinkles of chilli powder
- ½ of a jalapeño chilli, diced
- A few dashes of hot sauce
- A few sprinkles of crushed chilli flakes
Directions
- Prepare all ingredients and combine into a large, airtight container.
- Shake or mix the contents, adding olive oil as needed.
- Refrigerate for at least two hours, preferably overnight.
- Stir and serve.