Pico De Gallo
Ready: 15 minutes
Serves: a medium size bowl
Pico de Gallo is packed with antioxidants, vitamins, minerals, and phytonutrients that may increase immunity and decrease inflammation.
● 4 Roma tomatoes
● 1 red onion
● 1-2 serrano peppers or 2-3 jalapenos (serranos are smaller and spicier)
● 1 bunch of cilantro
Tomatoes- wash and core, scoop out all the seeds and discard, dice into small and chunky pieces
Onion- dice the entire onion into small pieces
Peppers- core and deseed, discard the seeds, dice into small seeds (be very careful not touch your face after handling the seeds)
Cilantro- rinse and shake off excess water, pat dry with a towel, chop by moving the knife back and forth for a finer chop, chop the stems or discard them
Add salt to taste
Great on tacos, burritos, with chips and guacamole, and my husband even puts it on avocado toast.