Pico De Gallo with Carrot Chips
Pico De Gallo with Carrot Chips
Author: Keri Brooks Health
Recipe type: Sauces/Dips
Serves: 4
Ingredients
- 4 tomatoes
- ½ onion
- 1 jalapeno
- 1 cup cilantro leaves, loosely packed
- 1 lime
- ¼ tsp. sea salt
Instructions
- Cut each tomato in half and remove the seeds with a spoon to discard. Chop the tomatoes into small chunks and place in a medium-sized mixing bowl. Chop the onion into fine pieces and add to the tomatoes. Cut the jalapeno pepper in half and remove the seeds, then chop into very fine pieces and add to the mixing bowl. Chop the cilantro leaves and add to the other ingredients. Squeeze the juice of a whole lime over the other ingredients, add the salt, and mix well. For best flavor, prepare at least 2 hours prior to serving. Peel carrots, slice on the diagonal and use as chip substitutes.
- Source: Mastering the Art of Paleo Cooking