Texas' Best Pico De Gallo - Tex-mex Recipes - Recipes for Tex-mex

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Recipe for Texas' Best Pico De Gallo from the Tex-mex section.

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 jalape?o 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.



We hope you enjoy your freshly made Texas' Best Pico De Gallo. This recipe came from Tex-mex's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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