Pico De Gallo - cooking recipe

Ingredients

3 c. chopped sweet and mild onions
3 c. diced firm pink tomatoes
2 avocados, diced
1 to 2 tsp. finely chopped Serrano or jalapeno peppers
3 Tbsp. finely chopped cilantro
juice of 2 limes
salt and pepper
pinch of garlic salt

Preparation

Combine all the ingredients and mix well.
Refrigerate.
Serve with tortilla chips, fajitas or Mexican egg dishes.
Makes about 4 cups.