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Ultimate Fresh Texas-Style Pico De Gallo Recipe

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Ingredients

Adjust Servings:
3 cups chopped sweet onions (like texas 1015's)
3 cups diced firm fresh tomatoes
2 avocados, peeled, seeded and diced
2 teaspoons finely chopped serrano peppers or 2 teaspoons jalapeno peppers
3 tablespoons chopped cilantro
2 limes, juice of
salt
pepper
garlic powder

Nutritional information

956.5
Calories
545 g
Calories From Fat
60.6 g
Total Fat
8.9 g
Saturated Fat
0 mg
Cholesterol
77.9 mg
Sodium
107.9 g
Carbs
42.2 g
Dietary Fiber
38.9 g
Sugars
18.6 g
Protein
1517g
Serving Size

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Ultimate Fresh Texas-Style Pico De Gallo Recipe

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    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.

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    Combine Onions, Tomatoes, Avocados, Chilies, Cilantro, Lime Juice, Salt, Pepper and Garlic Powder.

    2
    Done

    Drain If Too Juicy.

    3
    Done

    Chill and Serve.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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