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Recipe by Marla Rottenstreich

Pico de Gallo Pizazz

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

This chopped energy salsa salad can be used as a Taco Tuesday fixin’, fresh Shabbos dip, or the main event with some grilled protein on top!

For more salad fun, watch New Leaf!

Ingredients

Pico de Gallo Pizazz

  • 1 pound tomatoes, (3 to 4 medium-sized), diced – I recommend using heirloom tomatoes for color!

  • 1 cup chopped red onion

  • 1 clove garlic, minced, or 1 cube Gefen Frozen Garlic

  • 1 cup diced cucumber, peeled – not the conventional salsa ingredient, but it balances flavors perfectly!

  • 1/2 cup cilantro, chopped

  • 1 jalapeno pepper, seeded and finely minced (optional)

  • 2 tablespoons Tuscanini Lemon Juice

  • 1/2 teaspoon Himalayan sea salt

  • 1/8 teaspoon black pepper

Directions

1.

Combine all ingredients.

2.

Enjoy right away or cover and refrigerate overnight.

Pico de Gallo Pizazz

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