Texas' Best Pico de Gallo

3 cups chopped onion (preferably Texas 1015; see note)
3 cups diced, firm pink-ripe tomato
2 avocados, diced (optional)
2 teaspoons finely chopped serrano or jalape o peppers (fresh or canned)
3 tablespoons chopped cilantro leaves
Juice of 2 limes
Salt, pepper and garlic salt to taste

Combine onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic salt in a large glass bowl. Drain if too juicy. Refrigerate before serving.

Makes about 1 1/2 quarts.

Use as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.

NOTE: Don't over-chop onion; it shouldn't be mushy.