Authentic Colombian Pico De Gallo Food

COLOMBIAN STYLE PICO DE GALLO {AJI PICANTE}

Steps:

• Begin by putting the hot pepper(s) in a small saucepan and add water until they are just covered. This should take about 1-2 cups of water. Place on medium-high heat and allow to cook/boil until the peppers turn from their bright color to a more muted color and are completely softened.
• While they are cooking, chop up the tomatoes, green onions, and cilantro. Add them to a large bowl. I prefer to use a 2½ or 3-quart-size bowl to prep this Aji.
• When the pepper(s) is done, add the peppers with the water they cooked in to the blender and puree. If you don't have a blender, hand chop the peppers as small as possible and add them, plus the water, to the chopped tomatoes, green onions, and cilantro.*Remember, if you do not like heat, do not add all or any of the seeds depending on your heat preference. You can always add more of the seeds later.
• Next, add the lime juice. Start by adding the juice of three limes and 1½ tsp salt. Taste the mixture and add more lime juice and salt as needed.
• Lastly, add the avocado. You can either dice them or do like Mar does and just use a spoon to scoop small uneven pieces out of each avocado.
• Taste again after the avocado is added and adjust salt and lime as needed.
• Serve with your favorite nachos, tacos, empanadas, fajitas, or as an appetizer with chips.
• Enjoy!

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.