Pico de Gallo Fresh Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 Cucumber, large
  • 1/2 tsp Dill weed, dried
  • 2 clove Garlic
  • 1/2 Green bell pepper, small
  • 1 Jalapeno pepper
  • 1/2 Lemon, Juice of
  • 1 Lime (about 2-3 tablespoons, Juice of large
  • 1/2 Read bell pepper, small
  • 1 Red onion, small
  • 2 Tomatoes

• Baking & Spices

  • 1 tsp Salt

Found on familyfreshmeals.com

Description

Ingredients

• 1 large cucumber - peeled, seeded, and diced
• 2 tomatoes, chopped
• ½ small green bell pepper, diced
• ½ small read bell pepper, diced
• 1-3 jalapeno pepper, seeded and finely diced ( think 1 mild, 3 peppers HOT)
• 1 small red onion, diced
• 2 clove garlic, minced
• Juice of 1 large lime (about 2-3 Tablespoons)
• Juice of half a lemon
• 2 Tablespoons, fresh cilantro, diced (if you hate cilantro you can sub in parsley)
• ½ teaspoon dried dill weed
• 1 teaspoon salt

Directions

• In a bowl, stir together the cucumbers, tomatoes, bell peppers, jalapeno pepper, onion, garlic, lime& lemon juice, cilantro (or parsley) , dill, and salt. Cover and refrigerate for at least 1-2 hour. Serve with tortilla chips, use as a topped for grilled chicken, fish or my favorite.... on top of my morning eggs!