Texas' Best Pico de Gallo

Use Texas Best Pico de Gallo as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.


  • 3 cups chopped onion (preferably Texas 1015)*
  • 3 cups diced, firm pink-ripe tomato
  • 2 avocados, diced (optional)
  • 2 teaspoons finely chopped serrano or jalapeno peppers (fresh or canned)
  • 3 tablespoons chopped cilantro leaves
  • Juice of 2 limes
  • Salt, pepper and garlic salt to taste


  1. Combine onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic salt in a large glass bowl. Drain if too juicy.
  2. Refrigerate before serving.

Makes about 1 1/2 quarts.

* Don't over-chop onion; it shouldn't be mushy

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