Salsa Pico de Gallo con Xoconostle (Mexican Salsa with Cactus Fruit)

Unique variation of pico de Gallo prepared with sour xoconostle cactus fruit and avocado from the community of Don Francisco, Guanajuato. True Mexican homecooking.

4 xoconostle (cactus fruit)
2 plum tomatoes
2 avocados
¼ white onion
1 serrano chile
6 sprigs fresh cilantro
1 tsp. sea salt

Cut 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. Cut the cactus fruit, tomato, and avocado into ¼” pieces.
Cut the stem end off the serrano chile and slice lengthwise. Remove the seeds and veins and finely chop. Remove the cilantro stems and finely chop.

Place 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 flavour blends and concentrates.

Serve cool with corn chips or on tostadas. Try it on carne asada tacos in place of your usual salsa.

Makes 4-6 servings.

Cook's Notes: Use 2 serrano chiles if you prefer a hotter pico de gallo. Omit the chiles is you don't want it hot. You don't need to add lime juice because the cactus fruit adds tartness.