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Canyon Ranch Pico de Gallo
Ingredients
| * | 4 medium tomatoes, diced |
| * | 1 1/2 cups diced canned tomatoes |
| * | 1/2 cup diced red onion |
| * | 3 tbls. chopped scallions |
| * | 1/2 cup diced yellow bell pepper |
| * | 1 tbls. seeded and diced jalapeno pepper |
| * | 1/4 cup chopped fresh cilantro |
| * | 1 1/2 tbls. fresh lime juice |
| * | 1 tsp. salt |
| * | 1/4 tsp. black pepper |
| * | 1/2 tsp. dried oregano leaves |
| * | 1/4 tsp. garlic powder |
Instructions
| 1 | Place all ingredients in a food processor and mix briefly - vegetables should remain chunky. |
| 2 | Pour in a bowl with a cover and refrigerate. May be stored up to a week. |
Notes
- EACH 2 TABLESPOON SERVING CONTAINS APPROXIMATELY: 10 calories, 2 gm. carbohydrate, trace fat, 0 mg. cholesterol, trace protein, 122 mg. sodium, trace fiber
Source
Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona