Texas' Best Pico de Gallo3 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. |