This isn’t a secret recipe at all. I absolutely love my Guaca-Gallo!—the freshness of tomatoes, crisp onions, the clean flavor of cilantro combined with chopped avocados and spices, are combined to bring wonderfulness to the appetizer table. The best part of it is that you can purchase Pico de Gallo already made at your local market and save time and money.
2 whole Avocados
1 container of Pico De Gallo
2 tsp. Vinegar
2 tbs. vegetable oil or olive oil.
¼ tsp. Cumin
1 tsp onion powder
Salt and pepper to taste
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a knife cut small sections and spoon scrape the “meat” out onto a container. Add the rest of the ingredients and mix them together making sure to leave the avocados relatively chunky–remember we are not making mushy guacamole. You do not want to make this recipe ahead of time: however, make it at least one hour before you are going to serve it to make sure all the flavors are incorporated.