Pico de Gallo - Texas Citrus Commission

Recipe from: "The Food Chronicles - The best recipes of 30 years: 1966 - 1996, Houston Chronicle", edited by Ann Criswell
Servings: 4

<i>Created by Les Whitlock, manager of the Texas Citrus Commission in the 80's.</i>

3 Cups Chopped sweet Texas onions (1015's)
3 Cups Diced firm pink tomatoes, Slightly under-ripe
2 Avocados, diced, optional
1 Teaspoon TO 2 Teaspoon finely Chopped serrano or Jalapeno pepper
3 Tablespoons Finely chopped cilantro
Juice of 2 limes
Salt and freshly ground
Black pepper To taste
Pinch Of garlic salt

In a large glass bowl, combine onion, tomatoes, avocado, serrano or jalapeno peppers, cilantro, lime juice, salt, black pepper and garlic salt. Mix well. Refrigerate.

<u>Note</u>: 
It's important to use sweet onions, such as the Texas 1015, and slightly under-ripe tomatoes. Do not chop veggies too finely and do not overmix. If using a food processor, don't overprocess the veggies.  Serving suggestions: tortilla chips, fajitas, Mexican-style egg dishes, or any other salsa-appropriate dishes.