Texas Best Pico de Gallo

Texas Best Pico de Gallo

By:
Kathy H
Edited on Feb 11, 2010

Best with fresh vegetables from the garden or farmers market. Tip: do not overchop ingredients; onion and tomatoes should not be mushy. We use pico de gallo as a relish, dip, topping for baked potatoes, Mexican food or fish, or mix it with pinto beans, black-eyed peas or rice.

Ingredients

Ingredients
3 cups chopped sweet onions (like Texas 1015's)
3 cups diced firm fresh tomatoes
2 avocados, peeled,seeded and diced
2 teaspoons finely chopped serrano peppers or jalapeno peppers
3 tablespoons chopped cilantro
2 limes, juice of
salt
pepper
garlic powder

Directions

Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.

Drain if too juicy.

Chill and serve.

Not a NESTLÉ®-tested recipe.


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