Pico de Gallo

Prepared by Christine Ross, Eastern Illinois University Graduate Student

Ingredients:

Tomatoes (3 Roma)

Green Pepper ½ cup

Onion ¼ cup

Cilantro 1 tbsp.

Directions:

Chop tomatoes, green pepper, onion and cilantro. Mix together in a bowl. Let marinade in refrigerator for 30 minutes. Us this low fat, low sodium recipe as a topping for tacos and burritos, a dipping sauce for crackers and chips, and a topping for meat products

Nutrition Information:

Calories: 45 calories per ½ cup serving

Cholesterol: 0 mg

Fat: 0 grams

Sodium: 13 mg