"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pico De Gallo Recipe

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This recipe for Pico De Gallo, by , is from The Dugan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosie Clark

Category:
Category:

Ingredients:  
Ingredients:  
1 - Large sweet or red onion, diced
3 - Roma tomatoes, diced (seeded optional)
1 ½ - Lime, quartered (6 quarters)
½ cup - Cilantro, chopped
½ - Jalapeño, seeded and finely chopped
½ tsp - Garlic salt (not powder)
½ tsp - Cumin
½ tsp - Chili powder
½ tsp - Pepper

Optional: 1 Hass avocado, ripe but firm, diced

Directions:
Directions:
1. Place diced onions in large bowl and mix with juice from 1 lime (4 quarters).
2. Add diced Roma tomatoes and stir.
3. Add chopped cilantro and jalapeños. Mix well.
Optional: At this point, you can add the diced avocado if you want to.
4. Stir in garlic salt, cumin, chili powder, and pepper.
5. Remove the pulp from the remaining 2 quarters, with care not to include the skin. Add to the pulp to the bowl and mix well.
6. Serve with tortilla chips and enjoy. ¡Buen provecho!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Pico De Gallo originated in Mexico and literally means "beak of rooster". One of our favorites! Low in carbs and calories, but full of flavor. We eat Pico De Gallo with chips as a snack, or we serve it as a side dish on a bed of lettuce with rice and chicken.

 

 

 

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