Tips to get you started:

• Wash all produce thoroughly before you begin.

• Microwaving the lime for 5-10 seconds before you cut into it, will help release the juices more easily when you juice it, just use caution when handling the lime as the juice may be hot after microwaving.

• I prefer to use a sweeter, softer flesh tomato like the on the vine, cherub or cherry tomato varieties.

• A jalapeno can be seeded and chopped and added to the mix to add a little kick.

Prep time: 15 minutes

Cooking time: 0 minutes

Serves 4

Ingredients:

1/2 cup diced tomatoes

1/4 cup diced red onion

2 tablespoons lime juice

1/2 teaspoon sea salt

2 tablespoons fresh cilantro, roughly chopped

Part one: In a medium bowl place the tomatoes, onion, lime juice and sea salt. Mix thoroughly, add the cilantro and gently stir the mixture.

Part two: Allow to sit for at least 15 minutes before serving, so the flavors have time to come together. Refrigerate any leftovers within 1 hour of mixing the Pico de Gallo.

Tiny chefs in the house? They can help:

• Pull cilantro leaves off the stems

• Measure ingredients

• Mix the ingredients together

Nutrition information:

Total Calories: 16

Total Fat: 0 g

Cholesterol: 0 mg

Sodium: 295 mg

Total Carbohydrates: 3 g

Sugars: 2 g

Protein: 0 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.