Ever since I basically outlawed all processed salad dressings, I started using pico di gallo as a salad topping, then I started putting it on my egg white omelettes with avocados, then on my chicken….possibilities are endless. It is super healthy and fresh and although I was buying it pre-made I recently started making it myself and its pretty easy. Since we go through so much of it in my house it also makes more sense economically. This recipe was inspired from my friend Susy @theromanticlanguageofcooking. Its just a guideline, with this type of dressing you can make it to taste preference.
5 roma tomatoes
fresh cilantro (2/3 tablespoons chopped)
sea salt & fresh pepper – to taste
1 hot yellow pepper
1 jalapeño pepper
1/4 cup chopped red onion
Chop up all the fresh ingredients into VERY small pieces (except lime). Put together in a bowl, add the zest of the whole lime and the juice from the lime. Add salt and pepper and then gently mix the ingredients together. Cover in air tight container and leave in fridge for an hour before serving, should last about 5 days in the fridge.