YIELDS: 4 Cups
Mexico
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 Tbsp olive oil
½ tsp kosher salt
DIRECTIONS
Prepare all ingredients; combine in a medium bowl.
Serve immediately.
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.
Try this recipe out with our Refried Bean Quesadillas or Bean & Veggie Fajitas!
Pico de Gallo
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