Pico de Gallo (Mexican hot table sauce)

New York Times Magazine, July 28, 1985

1 hour — 4 Cups

Ingredients

1	cup	jalapeno (coarsely chopped)
1	cup	red onions (finely chopped)
1	cup	tomatoes (seeded, unpeeled, finely diced)
1⁄4	cup	freshly squeezed lime juice
1	teaspoon	olive oil
		salt (to taste)
		fresh ground pepper (to taste)
6	tablespoon	fresh coriander (i.e. cilantro - finely chopped)
2⁄3	cup	avocado (cut into small dice)

In a mixing bowl, combine all the ingredients except the avocado. Blend well and refrigerate.

When ready to serve, add the avocado and stir to blend.