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texas' best pico de gallo - [tex-mex]
texas' best pico de gallo recipe | texas recipes | tex-mex recipes
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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