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.