Pico de Gallo

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

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.

Try this recipe out with our Refried Bean Quesadillas or Bean & Veggie Fajitas!

Pico de Gallo

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