2 vine ripened tomatoes, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 small onion, finely chopped (about 1/2 cup)
2 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice, plus 1 tsp. zest
1/4 tsp. sea salt
Spice up your summer with some pico de gallo! Great condiment for dipping celery or peppers, on top of burgers or grilled chicken. Add it on top of salads or frittatas. The possibilities are endless. Enjoy!
- Put all the ingredients in a large mixing bowl and mix until well incorporated. Taste and add more salt, if desired. Store in the refrigerator for up to 1 week. Alternative you can freeze it for later use.
Recipe from 30 Minute Ketogenic Cooking