Pico de galloServes 4
Medically reviewed on May 14, 2018
Serve this fresh uncooked tomato salsa with chips, tacos or grilled fish.
- 2 whole Roma tomatoes, seeded and diced
- 1/4 cup diced red or white onion
- 2 tablespoons diced jalapeno pepper
- 1/4 cup finely chopped cilantro
- 1 clove garlic, minced
- 1/4 cup fresh lime juice
- 1/4 teaspoon sea salt
In a medium bowl, combine all of the ingredients; mix well. Refrigerate salsa for at least 1 hour before serving.
Nutritional Analysis (per serving)
|Serving Size||1/3 cup|
|Monounsaturated Fat||0 g|
|Saturated Fat||0 g|
|Total Fat||0 g|