Pico de Gallo

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Servings: 6 Prep: 15 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegan Vegetarian Simple Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

½ large red onion ½ bunch cilantro 1 jalapeño pepper, optional 5 small tomatoes, ripe 1 tablespoon lime juice, preferably freshly squeezed ¼ teaspoon sea salt, optional

Instructions

1. Peel and dice onion. Chop cilantro. Finely dice jalapeño.

2. Cut the tomatoes in half horizontally and remove the pulp and embedded seeds. Dice the tomato flesh and place in a bowl.

3. Stir in the remaining ingredients. Taste and add salt, if desired, then serve.

4. Store in the refrigerator for up to a week.