Mexican Pico de Gallo

"You can use this naturally low-carb, spicy Mexican staple to light up many of your favorite meals. But don't use too much, or your tongue may flare up!" George Stella

• 4 Roma tomatoes, seeded and diced
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 teaspoon minced fresh jalapeno pepper, without seeds
• 1 small clove garlic, minced
• 1 tablespoon finely chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 2 dashes Tabasco or 1/2 teaspoon cayenne pepper
• Salt and freshly ground black pepper to taste

METHOD

Mix all ingredients together well in a nonreactive bowl and chill before serving.

Refrigerate any leftovers in a covered nonreactive container. It will stay fresh in your refrigerator for about a seek.

Yield: 12 Servings, 2 tablespoons each

this recipe from www.inmamaskithchen.com

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Reprinted with Permission from George Stella's Livin' Low Carb ©George Stella, published by Simon & Schuster click for review

 

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