Pico de Gallo

1/2 c. chopped green onions

1 serrano pepper, minced

1/2 T. corn oil

1 5-oz. can tomatoes with green chiles

1 fresh tomato, chopped

2 medium avocados, chopped (optional)

juice of 1 large lemon

salt and pepper to taste

6 sprigs cilantro (optional)

Combine all ingredients and chill for one hour before serving. Can accompany fajitas, or be served as a salad appetizer.

See the full article in the March 1987 issue.

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