Fresh Summer Pico De Gallo

There is nothing better than good Pico De Gallo. In the spring, I was already dreaming of the fresh, sun-kissed garden tomatoes and jalapeños, and snappy green onions summer gifts us each year. I prepped and planted my very own salsa garden so I could make Pico De Gallo for my friends, family, and anyone who would eat it all summer long. This recipe has been my go-to for last minute parties and meal prepping on Sunday afternoons. It sits atop scrambled eggs in the morning, taco salads at lunchtime, and is scooped up with plantain chips for an afternoon snack. It’s everyone’s favorite and I think it will be yours too.

What You’ll Need:

• 6 tomatoes
• 2 Jalapenos
• 1 small red onion
• 1 bunch of fresh cilantro
• Sea Salt
• Lime Juice
• Garlic Powder
• Chili Powder
• Serve with Plantain Chips for Whole30

1. Dice tomatoes, red onion, and jalapeno and toss in a bowl.
2. Sprinkle with sea salt, fresh juice of half a lime, garlic powder and chili powder to taste.
3. Add in chopped fresh cilantro. Mix pile of goodness together until combined.
4. Serve with your favorite chips or plantain chips to make this Whole30 compliant.

It’s really easy, it’s really good, and it’s really naturally tasteful.