Pico de Gallo

Hot Chili Sauce

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Preparation info

  • Yield: about

    2½ cups

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ½ cup finely chopped fresh jalapeño peppers with the seeds
  • ½ cup seeded, finely diced tomatoes
  • ½ cup finely chopped red onion
  • 3 tablespoons finely chopped fresh coriander
  • cup finely diced avocado
  • 2 tablespoons freshly squeezed lime juice
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 teaspoon olive oil


Combine all the ingredients in a mixing bowl and serve at room temperature. Serve with any Tex-Mex food, such as fajitas and chili con carne.