Texas Best Pico De Gallo

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: 20 mins
• 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.