Pico de Gallo
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Ingredients
- 2 cups tomatoes (chopped ripe)
- 1 1/2 cups onion (chopped)
- 1/3 cup cilantro (chopped, fresh)
- 3 jalapeno pepper (seeded and chopped)
- 2 tablespoons lime juice
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
Instructions
- Wash hands with soap and water.
- Combine all ingredients in a medium bowl.
- Serve immediately or cover and refrigerate for up to 3 days.
Nutrition
| Calories | 33 |
|---|---|
| Protein | 1 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 103 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign