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Pico de Gallo

Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert
Prep time 15 mins
Chill time 1 hr
Yield Makes 3 cups (serving size: 1/2 cup)
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. 

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

Nutrition 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

How to Make It

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