Prep 20 mins
Cook 0 mins
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.
- 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
- garlic powder
- Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
- Drain if too juicy.
- Chill and serve.
This was really yummie, and low fat. (I left out the avacados). I used jalapeno peppers, and parsley instead of cilantro and it was fabulous!!!!
This was a good Pico de Gallo recipe. I used 3 cloves minced garlic instead of garlic powder and added a can of drained black-eye peas. I used fresh jalapeno peppers, too. I served this as a dip with tortilla chips. Had lots of cold beer to cool us off. Thanks PanNan.
This has an excellent flavor!!! It is not a recipe that you want to make for a family, it is more for parties. We ended up throwing out half of ours as we didn't eat it fast enough. It lasted about a week in the fridge after we made it.