Ingredients
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3
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3
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2
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2
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3
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2
-
-
-
-
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-
-
-
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Directions
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.,I first tried this recipe in July 2011 so I was shocked to find I had never reviewed it. I keep a well worn copy of this recipe tucked away behind my spice racks and every summer when our tomatoes begin ripening, I make tons of this stuff. I am making it this morning for the first time this summer. This Pico de Gallo, as written, is bright and alive with flavor. We use it on or with scrambled eggs, pinto beans, baked fish or chicken, the possibilities are endless. We love it with or without the avocados but my favorite is with. My only tweak is sometimes use about one eighth of a cup of red wine vinegar if I don’t have limes. A slight difference in flavor but still very delicious.,We had with salad and pimento cheese burgers. Just awesome, love the lime and spice.
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Steps
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1
Done
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Combine Onions, Tomatoes, Avocados, Chilies, Cilantro, Lime Juice, Salt, Pepper and Garlic Powder. |
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2
Done
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Drain If Too Juicy. |
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3
Done
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Chill and Serve. |
