Pico de Gallo

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
10
protein 
Trace
sodium 
122 mg
carbohydrates 
2 g
fat 
Trace
fiber  
Trace
cholesterol 
0 mg
Servings 
3 (2 Tbsp ea.)
Ingredients 

4 med tomatoes, diced
1½ cups canned, diced tomatoes
½ cup diced red onions
3 Tbsp chopped scallions
½ cup diced yellow bell pepper
1 Tbsp diced jalapeño pepper
¼ cup chopped cilantro
1 Tbsp fresh lime juice
1 tsp sea salt
¼ tsp freshly ground black pepper
½ tsp dried oregano leaves
¼ tsp garlic powder

Instructions 
  1. Place all ingredients in a food processor and mix briefly.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.