Pico de Gallo (Mexican hot table sauce)

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1 hour 4 Cups Print RecipeEmail Recipe


1cupjalapeno (coarsely chopped)
1cupred onions (finely chopped)
1cuptomatoes (seeded, unpeeled, finely diced)
1⁄4cupfreshly squeezed lime juice
1teaspoonolive oil
  salt (to taste)
  fresh ground pepper (to taste)
6tablespoonfresh coriander (i.e. cilantro - finely chopped)
2⁄3cupavocado (cut into small dice)


In a mixing bowl, combine all the ingredients except the avocado. Blend well and refrigerate.

When ready to serve, add the avocado and stir to blend.

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