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 7 months ago Updated 7 months ago

Missing nutrition data for: Jalapeño Pepper, Tomatoes

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.

Per serving incomplete

Cal

Carbs

Fat

Protein

Carbs 84%

Fat 4%

Protein 12%