1. Drizzle the avocado slices with fresh lime or lemon juice and brush lightly with the olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Set aside to cool.
2. Core and seed the tomatoes. Cut into ¼-inch dice and place in a medium bowl.
3. Protecting your hand with rubber gloves, trim the stem, seeds and center vein from the chile(s). Add to tomatoes along with the minced onion and salt.
4. Cut the grilled avocado slices into chunks. Gently stir into the pico de gallo and serve.

Variations: Jalapeño pepper may be substituted for serrano, or for a milder flavor substitute a little red or yellow bell pepper. Also try grilling the tomatoes, chile and onion before chopping them for more smoky-grilled flavor.

Serving Suggestions: Serve with warm tortilla chips or as a topping for grilled burgers, chicken or fish.

Beverage Pairings: Great with limeade or a frosty margarita.

 *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.