Pico de Gallo

Makes 4-6 servings



1 white onion, diced

4 ripe roma tomatoes, diced

2 ripe avocados, diced

1-2 fresh jalapeno pepper(s), finely chopped (adjust for your heat tolerance)

2 garlic cloves, minced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

Salt and pepper, to taste



Mix all ingredients in a medium-sized bowl and set out at room temperature for 1 hour to allow flavors to blend.


Serve cold or at room temperature with tortilla chips, or as a topping on your favorite Mexican dish.
Can be refrigerated in a plastic container up to two days.


Printed from ComfortofCooking.blogspot.com