Pico de Gallo Guacamole
Circle B Kitchen
1 large juicy ripe tomato (about a cup total)
½ large white onion, small dice (about 1 cup total)
1 poblano chile
1 avocado, diced
Large handful cilantro, chopped
2T lime juice
1 T olive oil
¼ cup salsa verde (like Herdez)
1 ½ tsp salt (or to taste)
½ tsp pepper
Chop the onion and place in a strainer. Rinse under cold water and leave to drain.
Roast the poblano chile over direct flame, or under the broiler. After blackened, place in a bowl and cover with plastic wrap. Cool, remove the blackened skin, remove the seeds and membrane. Cut into small dice.
Cut the tomato in half horizontally. With your finger, clean out the seeds and set the halves cut side down on a paper towel to drain. Chop into small dice.
In a medium-sized bowl, place the drained chopped onion, chopped tomato, chopped cilantro and chopped poblano chile. Stir to combine. Add the lime juice, olive oil, salsa verde, salt and pepper. Stir well and then add the avocado. Mix and taste for salt.
Serve with tortilla chips.