Pico de Gallo (Mexican hot table sauce)
New York Times Magazine, July 28, 1985
1 hour — 4 Cups | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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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. |
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