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texas' Best Pico De Gallo 3 Cups Chopped Onion (preferably Texas 1015; See Note)
3 Cups Diced, Firm Pink-ripe Tomato
2 Avocados, Diced (optional)
2 Teaspoons Finely Chopped Serrano Or Jalapeņo Peppers (fresh Or Canned)
3 Tablespoons Chopped Cilantro Leaves
juice Of 2 Limes
salt, Pepper And Garlic Salt To Taste combine Onion, Tomato, Avocados, Serrano Pepper, Cilantro, Lime Juice, Salt, Pepper And Garlic Salt In A Large Glass Bowl. Drain If Too Juicy. Refrigerate Before Serving. makes About 1 1/2 Quarts. use As A Dip, Baked Potato Topping, Or As A Seasoning For Pinto Beans, Black-eyed Peas Or Rice. note: Don't Over-chop Onion; It Shouldn't Be Mushy. |
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