Pico De Gallo
recipe credit: jessica hyle
1 pound beefsteak tomatoes (4-6)
1 head of cabbage
2-4 (4.5 oz) jalapenos
1 bunch cilantro, chopped
1 onion ( red or white)
a couple squeezes of lime or lemon juice
minced garlic, 2-3 cloves
salt & pepper to taste
Chop tomatoes then place in colander and drain juice while fixing rest of items.
Cut cabbage in quarters and chop each quarter separately and place in large bowl.
Cut jalapeno’s in small pieces. Leave seeds for more heat.
Add each item and as you do, squirt lime juice and mix.
Only about 1 point per serving. Yum!