1 lb 4 Roma tomatoes (2.5 cups) diced
1 cup white onion, diced
1 Serrano or jalapeño pepper ribs and seeds removed, finely chopped
1 lime juiced
½ cup finely chopped fresh cilantro
1 tsp salt
½ tsp pepper
1. Combine all ingredients. 1 lb 4 Roma tomatoes (2.5 cups) diced, 1 cup white onion, diced, 1 Serrano or jalapeño pepper ribs and seeds removed, finely chopped, 1 lime juiced, ½ cup finely chopped fresh cilantro, 1 tsp salt, ½ tsp pepper
2. Place tortilla chips in a single layer on a sheet pan lined with parchment paper. 4 Mission carb balance tortillas cut into wedges
3. Lightly spray on oil and sprinkle on salt on both sides. oil spray
4. Bake in 350°F oven for eight minutes flip tortilla chips and bake an additional seven minutes.
5. Serve pico de gallo with tortilla chips, (optional) garnish with lime wedges and fresh cilantro leaves.
6. Keep in the fridge up to three days
1 lb 4 Roma tomatoes (2.5 cups) diced
1 cup white onion, diced
1 Serrano or jalapeño pepper ribs and seeds removed, finely chopped
1 lime juiced
½ cup finely chopped fresh cilantro
1 tsp salt
½ tsp pepper
1. Combine all ingredients. 1 lb 4 Roma tomatoes (2.5 cups) diced, 1 cup white onion, diced, 1 Serrano or jalapeño pepper ribs and seeds removed, finely chopped, 1 lime juiced, ½ cup finely chopped fresh cilantro, 1 tsp salt, ½ tsp pepper
2. Place tortilla chips in a single layer on a sheet pan lined with parchment paper. 4 Mission carb balance tortillas cut into wedges
3. Lightly spray on oil and sprinkle on salt on both sides. oil spray
4. Bake in 350°F oven for eight minutes flip tortilla chips and bake an additional seven minutes.
5. Serve pico de gallo with tortilla chips, (optional) garnish with lime wedges and fresh cilantro leaves.
6. Keep in the fridge up to three days