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.
Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
Drain if too juicy.
Chill and serve.