Pico de Gallo

August 29, 2007

1 California avocado, peeled, seeded and diced
1 medium tomato, diced
1 medium jalapeo, seeded and minced (see Cook's note)
1/2 cup minced red onion
1 tablespoon minced cilantro
1 1/2 tablespoons lime juice
Salt to taste

Cook's note: Wash your hands very well with plenty of soap and water after handling that jalapeo or you'll be sorry the next time you touch your eyes, nose or lips.

Cut up all ingredients and toss them together. Serve with anything Mexican or Southwestern.

Serves 8.

Nutrition information per serving: 47 calories; 4 g fat; 1 g protein; 3 g carbohydrates; 1 g dietary fiber

- Reprinted from "Every Calorie Counts Cookbook," by Dana Carpender, 2006 Fair Winds Press

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