Pico de Gallo

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, May 2012


4 large plum tomatoes, seeded and finely diced
1 ripe avocado, diced
½ medium white onion, finely diced
½ jalapeño pepper, seeded and finely diced
1 lime
2 T. chopped cilantro
¼ t. salt


In medium bowl, combine tomatoes, avocado, onion, jalapeño, juice from lime, cilantro and
salt. Let sit at room temperature for 30 minutes.

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Appetizer, Chef & Child, Vegetarian

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