Pico de Gallo

Calories: 10
Fat: Trace per 2-tablespoon serving

INGREDIENTS

4 medium tomatoes, diced

1 1/2 cups diced canned tomatoes

1/2 cup diced red onion

3 tbsp. chopped scallions

1/2 cup diced yellow bell pepper

1 tbsp. seeded and diced jalapeño pepper

1/4 cup chopped fresh cilantro

1 1/2 tbsp. fresh lime juice

1 tsp. salt

1/4 tsp. black pepper

1/2 tsp. dried oregano leaves

1/4 tsp. garlic powder

PREPARATION

Place all ingredients in food processor and mix briefly—vegetables should remain chunky. Pour in bowl, cover, and refrigerate. May be stored up to 1 week. Makes 3 cups.