Pico de Gallo
from Kiwi and Carrot
You need
10
Ingredients
Showing 3 out of 6 Steps
- Cut the avocado into small bite-sized pieces.
- Cut open the jalapeños (wear rubber gloves or put a small ziploc bag on your hand while you cut). Dig out the seeds and dispose. Dice the jalapeño.
- Dice the onion. (*Optional=soak the onions in a bowl of water with a Tbsp. of salt for at least 30 minutes. Drain and rinse well. This takes away the bite of the raw onion and is easier on sensitive stomachs.)
We’re Elizabeth and Sarah–a mother-daughter cooking combo. We love creating (mostly) healthy recipes together, using fresh and clean ingredients.
