Pico de gallo

Dietitian's tip:

Serve this fresh uncooked tomato salsa with chips, tacos or grilled fish.

Ingredients

1. 2 whole Roma tomatoes, seeded and diced
2. 1/4 cup diced red or white onion
3. 2 tablespoons diced jalapeno pepper
4. 1/4 cup finely chopped cilantro
5. 1 clove garlic, minced
6. 1/4 cup fresh lime juice
7. 1/4 teaspoon sea salt

Directions

In a medium bowl, combine all of the ingredients; mix well. Refrigerate salsa for at least 1 hour before serving.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.