Total Time
20mins
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.

Ingredients Nutrition

Directions

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

5 5

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!!!!

5 5

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.

5 5

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.