Pico de Gallo

  • Servings : 8
  • Prep Time : 0m
  • Cook Time : 8m
  • Ready In : 0m
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From our friend Jess at http://masteringtheartofpaleocooking.com/!


4 Beefsteak Tomatoes

1/2 Yellow Onion

1 Jalapeno Pepper

1 cup Cilantro Leaves, loosely packed

1 Lime

1/4 teaspoon Sea Salt

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.


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Mastering the Art of Paleo Cooking is a website dedicated to the Paleo lifestyle and learning how to cook delicious paleolithic meals. While I have always loved cooking, paleo has inspired creativity in my meals, and ignited a passion for nutritional truth. While I am still adjusting and learning how to cook paleo, I hope my recipes can help guide others toward a more holistic diet as well. I invite you to join me in ‘Mastering the Art of Paleo Cooking!’

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