August 6, 2012 No Comments


What better way to showcase your crunchy Paleo Plantain Chips, then with a big bowl of refreshing spicy Pico de Gallo? A bit time consuming, but easy to make, most people don’t realize just how easy it is. Save money and eat healthier by making a batch of your own for your next group gathering.

-4 Large Ripe BeefSteak Tomatoes, chopped
-8 Ripe Roma Tomatoes, chopped
-4 Jalapeno Peppers, chopped
-1 bunch of cilantro leaves, chopped, stems removed
-1 Red Onion, chopped
-1 White Onion, chopped
-1 Yellow Onion, chopped
-12 Cloves garlic, chopped
-1 cup fresh squeezed lime juice (4-5 limes)
-1TBS Sea Salt
-1/2 TBS Fresh ground black pepper

In large bowl, chop all ingredients into small fine pieces. If preferred, remove seeds from jalapeños and tomatoes. Allow all ingredients to marinate in lime juice to develop full flavor.

Keeps for several days in refrigerator.

After 24 hours, drain any accumulated juice.

Serve with plantain chips or in half a ripe avocado.

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