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Texas Best Pico De Gallo

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“In Texas and Mexico, this is known as pico de gallo, but in Central America it's known as Chismol. It's best with fresh vegetables from the garden or farmers market. Tip: do not overchop ingredients; onion and tomatoes should not be mushy. We use pico de gallo as a relish, dip, topping for baked potatoes, Mexican food or fish, or mix it with pinto beans, black-eyed peas or rice.”
READY IN:
20mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
  2. Drain if too juicy.
  3. Chill and serve.

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