Feature: Lime Habanero
Appetizer:
Green Pico
Green pico is to pico de gallo as salsa verde is to red salsa: tarter, fresher, and brighter!
Yield: about 2 cups
Ingredients
- 1 cup peeled, seeded, cubed cucumber
- 1 cup diced white onion
- 1/2 cup cubed avocado
- 3 tablespoons cilantro
- 4 teaspoons lime juice
- 1/2 teaspoon salt
- 1 dash (1/8 teaspoon) crushed lime habanero
Directions
- Peel and seed the cucumber and avocado
- Chop the cucumber, avocado, and white onion into uniformly-sized cubes (I like little ~1/4 inch cubes, but do whatever feels right at the time)
- Chop the cilantro into pieces about half the size as your chosen cucumber/avocado/onion cube size
- Gently fold the cucumber, onion, avocado, cilantro, lime juice, salt, and crushed lime habanero together
- Serve with your favorite corn tortilla chips or use anywhere to replace standard pico de gallo. We’re not requiring you to put it on steak tacos, but if you don’t, you’re silly
Notes
To get 2 cups of peeled, seeded cucumber cubes, you’ll need between 2 and 3 largish-medium or smallish-large cucumbers: the size you think of when you picture just a random, normal cucumber.
White onions aren’t necessarily required, but also they’re a little required. White onions have a sharper bite to them that complements the mildness of the cucumber and avocado really beautifully. If you only have sweet yellow, red onions, or shallots, or if you just aren’t a huge onion fan, we’ll forgive you, but we’ll also be a little sad.
I like firmer avocados in my pico so they stay avocados rather than just sort of melting into the lime and making an unintentional sauce. No shade if you like gloopy, creamy avocado be-sauced pico, though!
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