Texas Best Pico De Gallo

Submitted by PanNan

"In Texas and Mexico, this is known as pico de gallo, but in Central America it's known as Chismol. It's 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."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1 quart

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.

Reviews

[CookbookCarrie]

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!!!!

 

[FaithB25]

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.

 

[Gruenes]

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.

 

[Susie in Texas]

I first tried this recipe in July 2011 so I was shocked to find I had never reviewed it. I keep a well worn copy of this recipe tucked away behind my spice racks and every summer when our tomatoes begin ripening, I make tons of this stuff. I am making it this morning for the first time this summer. This Pico de Gallo, as written, is bright and alive with flavor. We use it on or with scrambled eggs, pinto beans, baked fish or chicken, the possibilities are endless. We love it with or without the avocados but my favorite is with. My only tweak is sometimes i use about one eighth of a cup of red wine vinegar if I don't have limes. A slight difference in flavor but still very delicious.

 

[Catherine Robson]

We had with salad and pimento cheese burgers. Just awesome, love the lime and spice.