Texas Best Pico De Gallo

Recipe by PanNan
READY IN: 20mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
  • Drain if too juicy.
  • Chill and serve.
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RECIPE MADE WITH LOVE BY

@PanNan
Contributor
“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.”