Select Print Page

print recipe header

Texas Best Pico de Gallo

Prep:
0 min
Cooking:
0 min
Yields:
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.