Servings per Recipe
Calories : 10
Fat : 0 g
Fiber : 1 g
Protein : 0 g
Sodium : 50 mg
Total Carbohydrates : 2 g
6 Roma tomatoes, diced
1 medium onion, diced
1 cup fresh cilantro leaves, chopped
1 tablespoon lime juice
1/4 teaspoon salt
1 green chile or jalapeno, finely diced (optional)
Wash hands with soap and water.
Gently rub produce under cool running water.
Mix all ingredients together in a medium bowl and refrigerate. Use within four days.
Recipe makes about 3 cups of pico de gallo. Recipe contributed by University of Illinois Extension Nutrition and Wellness Team.