Pico de Gallo
Pico de Gallo
When tomatoes are in season, this is often on the table! The lime salt combo is what makes this salsa so addicting. Everyone (except for my tomato-hating teen) eats this on pretty much everything. We, of course, eat this with chips, but it is also wonderful in an avocado boat, on top of roasted veggies or on scrambled eggs. There are so many different ways to enjoy this. We use Roma or simple tomatoes on the vine.
Prep time: 10 minutes
Ingredients:
4 Roma tomatoes or 2 regular tomatoes - seeded and finely chopped
4 TBSP finely chopped red onion
2 TBSP chopped cilantro
¾ tsp sea salt
Juice of 2 limes
Directions:
Mix all the ingredients together and serve! This lasts for a couple of days in the refrigerator, but is best eaten day of.
