Pico de Gallo

Mexico

YIELDS 4 Cups

INGREDIENTS

  • 3 large slicing tomatoes, seeded and chopped

  • 1 small or ​½ a medium red onion, chopped

  • Juice of ½ a lime

  • ¼ cup cilantro, chopped

  • 1 jalapeño, seeded and minced

  • 1 Tablespoon olive oil

  • ½ teaspoon kosher salt

DIRECTIONS

  1. Prepare all ingredients; combine in a medium bowl.

  2. Serve immediately.

  3. If you plan to store the salsa in the refrigerator, place in a container with a tight fitting lid and pour a tablespoon of oil over the top to prevent spoilage.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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