Pico de Gallo (Mexican hot table sauce)
New York Times Magazine, July 28, 1985
1 hour — 4 Cups | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
| |||||||||||||||||||||||||||||
InstructionsIn 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. |
- Login to post comments
Recent comments
12 years 38 weeks ago
12 years 42 weeks ago
12 years 42 weeks ago
12 years 49 weeks ago
12 years 49 weeks ago
12 years 49 weeks ago
12 years 49 weeks ago
12 years 50 weeks ago
12 years 50 weeks ago
13 years 1 week ago