Pico de Gallo [Vegan]

Pico de Gallo is the perfect sidedish for any Mexican feast, regardless of whether or not the meal is vegan, vegetarian or contains meat.  Generally capsicums (bell peppers to the Americans) are not used in pico de gallo, but being the capsicum fiend that I am, they always find their way into any Mexican dishes I make.  The beauty of pico de gallo is that you can adjust the measurements of each ingredient to suit your tastes. You might like more onion and less jalapenos. Play around and experiment with different variations. Each time you eat it will be a surprise for your taste buds. Pico de Gallo takes me back to the afternoon I spent in Tijuana, back in late 2010, drinking 2-for-1 margaritas and enjoying the regional cuisine. If I could relive that day or simply eat Mexican food for the rest of my life, I would be a happy woman.  Read More >>> Ingredients 1 Whole de-seeded tomato 150g Red capsicum 100g Brown onion (preferably, red/Spanish onions are best, but this is all I had on hand) 1 Whole de-seeded jalapeno Handful of coriander/cilanto Juice of  1/2 to 1 Lime Directions Dice the tomato, capsicum, onion and jalapeno into small pieces Roughly chop the cilantro and mix everything together Squeeze the lime juice on top and serve Makes 4 serves Macros per serve 28 calories 1g protein 0.2g fat 6g carbs 3.4g sugar 1.7g fibre This is one side dish that you cannot feel guilty about eating! via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/pico-de-gallo-vegan.html

Put the internet to work for you. via Personal Recipe 3493517