Pico de Gallo

Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Pico de Gallo is best when made the day you plan to serve it. Prepare it early the morning of the party and spoon atop a fried egg or in an omelet; just be sure to save enough for the pork.

 

This recipe goes with Tortilla-Crusted Pork

Yield: Makes 3 cups (serving size: 1/2 cup)
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 0.0%
  • Fat: 6.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.2g
  • Carbohydrate: 6g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 5.7mg
  • Calcium: 12mg

Ingredients

  • 2 medium tomatoes, seeded and diced
  • 1 medium-size ripe avocado, diced
  • 1/4 cup diced white onion
  • 1 serrano or jalapeño pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • Salt to taste

Preparation

  1. 1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.
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