• Cooking Time: 3
  • Servings: 4-6
  • Preparation Time: 3


One of my favorite Hispanic dishes, Pico de Gallo can be served a number of different ways. I always order mine as a side when I have tacos but it is also great with chips or just itself.


  • 2-3 Roma Tomatoes
  • 1-2 Green Onion Trios
  • 1 Avocado
  • Olive Oil
  • Salt & Pepper to taste


  • Begin by cutting or chopping the tomatoes. However you like to cut your tomatoes is perfectly acceptable as long as they are cut into small, thin squares, no more than 2-3 centimeters on all sides.
  • Next, cut your green onions into small parts as well, doing as many as possible at once.
  • Add the tomatoes and onions into a small to medium size bowl and combine either with the knife you were using or a clean one.
  • Cut the avocado also into small squares, about 5-6 centimeters in diameter. Add these to the bowl as well and mix with the tomato onion combination.
  • Drizzle some olive oil on top along with a dash of salt and pepper. Stir once more.
  • Add more salt if necessary.

Categories: Vegetarian 
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