Pico de Gallo with Xoconostle Cactus Fruit

Unique variation of pico de Gallo prepared with sour xoconostle cactus fruit and avocado from the community of Don Francisco, Guanajuato. The recipe was told to us by Don Cirilo, a vendor who comes daily to San Miguel de Allende to sell lettuce, medicinal plants, and xoconostle which he grows on his plot of land. True Mexican homecooking.

📝 Ingredients

• 4 xoconostle cactus fruits
• 2 plum tomatoes
• 2 avocados
• 1/4 white onion
• 1 serrano pepper
• 6 sprigs cilantro
• 1 tsp salt

👨‍🍳 Instructions

1. 1Cut the ends off the cactus fruit and remove the outer skin with a sharp knife. Slice the fruit in half lengthwise and remove the seeds with a spoon.
2. 2Cut the cactus fruit, tomato, and avocado into 1/4” pieces.
3. 3Cut the stem end off the serrano chile and slice lengthwise. Remove the seeds and veins and finely chop.
4. 4Remove the cilantro stems and finely chop.
5. 5Place all ingredients in a medium mixing bowl and gently stir until all ingredients are well mixed. Cover and refrigerate for 30 minutes so that the flavor blends and concentrates.
6. 6Serve cool with corn chips or on tostadas. Try it on carne asada tacos in place of your usual salsa.