 "Pinterest")
- Yield: 6
- Prep Time: 10 minutes
- Serving: 1/2 cup, 6 servings
Nutrition facts (per portion)
- Calories: 35
- Carbohydrate Content: 8g
- Fiber Content: 2g
- Protein Content: 1g
- Serving Size: 1\2 cup
- Sodium Content: 150mg
- Sugar Content: 4g
Pico de Gallo (Peppers)
Prep Tip: Look for firm peppers with green stems and thick, shiny, smooth skin. Store whole peppers in a sealed plastic bag in the refrigerator for up to one week. Wrap cut peppers in plastic and store in the refrigerator for up to three days.
Change It Up: Add to scrambled eggs and roll in flour tortillas for mouthwatering breakfast burritos. To add a little heat, add a chopped and seeded jalapeno. For a bit of sweet to balance the spice, add chopped fresh watermelon or peaches.
Nutrition Tip: Green bell peppers are harvested before they have a chance to turn from yellow to orange to red. As bell peppers mature (become red), their taste becomes sweeter and milder. Red peppers have the most nutrients - half a cup of chopped red peppers contains almost double your daily vitamin C needs.
Ingredients
- tomatoes - 3 medium tomatoes, seeded and chopped
- green pepper - 1 medium green pepper, seeded and chopped
- celery - 1 stalk, thinly sliced
- red onion - 1/2 cup, chopped
- apple cider vinegar - 2 tablespoons
- sugar - 1 tablespoon
- salt - 1/4 teaspoon
- black pepper - 1/8 teaspoon
Instructions
- In a large bowl, combine onion, celery, tomatoes, and green pepper.
- In a small bowl, combine salt, pepper, sugar, and vinegar. Stir into tomato mixture.
- Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
