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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
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 2 teaspoons jalapeno peppers |
3 tablespoons chopped cilantro |
2 limes, juice of |
salt |
pepper |
garlic powder |
Directions:
1. Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
2. Drain if too juicy.
3. Chill and serve.
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