Pico is something that everyone does a little differently. We eat avocados almost every day in my house, so that is a must in our pico. If I had a dime for every time I’ve made this…..let’s just say I make it at least 3 times a week since we put it on everything from fish tacos to beef enchiladas to eggs and basically anything savory you can imagine on the Mexican inspired spectrum.
~2 chopped avocados
~A handful of chopped grape tomatoes
~2 jalapeños sliced (seeds left in as we love it spicy!)
~About a quarter cup chopped onion (red, yellow, or white all work)
~A handful of chopped cilantro
~Juice of 1 lime
~Sea salt to taste
Try not to scoop it all up with chips before dinner is ready ~ it’s almost impossible!