Pico de Gallo
Pico de Gallo recipe from Down to Earth Organic and Natural.
Yield
2 1/2 cups (about 4 servings)
Ingredients
- 4 large Hauula tomatoes, de-seeded and diced
- ½-1 jalapeño, finely diced
- ¼ cup diced red onion
- 3 Tablespoons lemon juice
- 2 Tablespoons cilantro, finely chopped
- Salt and pepper to taste
Instructions
- Place all ingredients in a medium bowl and gently toss to combine.
- You can serve as a dip or in a wrap like the Avocado and Grilled Veggie Wrap. Enjoy!