Rating: 4.5 stars
2 Ratings
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There’s no need to buy pico de gallo before a party when homemade pico de gallo comes together so easily. All you need is a handful of ingredients, and at least an hour to let it sit in the fridge. Using fresh lime juice and avocado really makes all the difference, so don’t settle when it comes to these crucial ingredients. For a less heat-intensive pico, use Serrano peppers—for more heat, go for jalapeños.

Karin Jane Stern, Hutto, Texas
Recipe by Southern Living May 2008

Gallery

Credit: Beth Dreiling Hontzas; Styling: Katherine Eckert

Recipe Summary

prep:
15 mins
chill:
1 hr
total:
1 hr 15 mins
Yield:
Makes 3 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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Nutrition Facts

83 calories; calories from fat 0%; fat 6.9g; saturated fat 0.9g; mono fat 4.5g; poly fat 0.9g; protein 1.2g; carbohydrates 6g; fiber 2.8g; cholesterol 0mg; iron 0.4mg; sodium 5.7mg; calcium 12mg.
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