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Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Pico de Gallo

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

Southern Living MAY 2008

Yield: Makes 3 cups (serving size: 1/2 cup)
Prep time:15 Minutes
Chill:1 Hour

Ingredients

2 medium tomatoes, seeded and diced
1 medium-size ripe avocado, diced
1/4 cup diced white onion
1 serrano or jalapeÃ±o pepper, seeded and finely chopped

2 tablespoons lime juice
1 tablespoon extra virgin olive oil
Salt to taste

Preparation

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

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

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Pico de Gallo recipe