The first time I had this, it was made by the immigrant mother of my husband's good friend. This rich spicy dip takes the pico de gallo a step further with avocado and piquant jalapenos.

Picardo

• 1 large ripe hass avocardo
• 1 large ripe tomato / 2 medium tomato
• 1/4 large yellow onion
• 1 T chopped cilantro
• 1/2 serrano pepper / Cholula hot sauce
• 1/2 lime / lemon
  
• 1 sprig spring onion
  
• Sea salt
  
• Pepper
  

1. Dice avocardo, tomatoes, onion and add to mixing bowl with chopped cilantro. Squeeze lime/lemon to extract juice over avocardo (prevents browning).
2. Remove seeds from pepper, and dice the flesh finely, adding to the mixture. If no peppers are available at hand, go ahead and substitute with Cholula hot sauce. Using a scissors, cut spring onions into bowl. Season with enough sea salt (1/2 t) & pepper to taste. For additional
   
3. In a gentle folding motion, fold ingreditents together and leave for 15 minutes for flavors to develop further. Serve with tortilla chips. It can also be stored chilled for up to a week.
   

I saw some Hass avocados on sale at Bel-Air this morning and picked up some. When I got home, I made this and spent my sunday morning playing Mario Kart Wii with my husband. Picardo makes a healthy party snack!