Pico de Gallo

Pico de Gallo Recipe
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.

 

Yield:

Makes 3 cups (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours

Nutritional Information

Calories 83
Caloriesfromfat 0.0 %
Fat 6.9 g
Satfat 0.9 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 1.2 g
Carbohydrate 6 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 5.7 mg
Calcium 12 mg

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

Note:

Karin Jane Stern, Hutto, Texas,

May 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note