Pico de Gallo

Ingredients:

1 cup diced tomato
1/2 cup diced onion
1 serrano * chile pepper, stemmed and minced
(remove seeds and membrane for milder salsa)
1/4 cup chopped fresh cilantro (corriander)
1 Tbsp fresh lemon juice
Salt

* You can substitute cayenne or jalapeno chile peppers for the serrano, but they must be fresh, not pickled. This salsa recipe needs chile peppers that are firm and crunchy.

Directions:

Combine all the ingredients in a bowl, including salt to taste. Mix well and refrigerate for at least 15 minutes before serving to allow flavors to blend.

Low Fat Recipes