The season may have just changed to Spring for the rest of you folks, but in Arizona it already feels like Summer. In fact, it’s supposed to reach 97 degrees here by Wednesday. That’s right – BE jealous, America.
So… I can’t really take credit for this delicious recipe since it’s one that I stole from Nick’s mom, January. I always know these little avocados will be served up whenever she has a get-together at her abode. Anywho, this recipe is super simple and perfect for BBQs!!
Grilled Avocados with Pico de Gallo (GF) (V)
2 avocados, sliced in half
1 tbsp avocado oil
4 tbsp pico de gallo (recipe follows)
salt and pepper to taste
Cut avocados in half and remove the pit. Slather each side with avocado oil and sprinkle with salt and pepper. Grill avocados until they get a nice char on them. Fill the pit with pico de gallo and serve. YUM!
Pico de Gallo (GF) (V)
3 red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
Dice up equal quantities of onion and tomato. Roughly chop the cilantro.Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.