Go Back

Pico de Gallo with Avocado and Preserved Lemon Peel

Print Recipe
Servings 6

Ingredients
  

  • 1 small onion, chopped
  • 1 small jalapeno, ribs and seeds removed, minced
  • 1 preserved lemon
  • 3/4 teaspoon salt
  • 3 large, ripe tomatoes, chopped
  • 1 small avocado, peeled and diced
  • 1/2 cup cilantro, finely chopped (no substitutes, but may omit if you don't care for the taste)

Instructions
 

  • Place onion and jalapeno in a bowl. Rinse preserved lemon to remove salt. Mince peel, discarding pulp. Add minced peel to onions and jalapeno. Add salt, and allow to marinate for five minutes.
  • Add the tomatoes, avocado, and cilantro to the bowl and stir to combine. Taste, adding salt if necessary. (For extra punch, splash in some preserved lemon brine.)
  • Marinate pico de gallo for 15 minutes at room temperature or for several hours in the refrigerator. Will keep up to 4 days, covered, in the refrigerator.