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Pico de Gallo Verde

Andy Baraghani
  • minutes
  • Serves 8

INGREDIENTS

1

Avocado

1

Celery stalk

2 tbsp

Cilantro

1

Garlic clove

1

Jalapeno

2 tbsp

Mint

4

Persian cucumbers, medium

1

Poblano chile, small

2

Scallions

1

Tortilla chips or plantain chips

1/4 cup

Lime juice, fresh

1

Kosher salt

1

Olive oil

1/4 cup

Pistachios, unsalted roasted