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Cuban pico de gallo


MAKES 6 SERVINGS

1 avocado, chopped

3 tomatoes, diced small

¼ cup onion, diced small

1 teaspoon cilantro, chopped

1 teaspoon lime juice

1 teaspoon hot sauce

¼ teaspoon salt, to taste

¼ teaspoon black pepper, to taste

¼ teaspoon red pepper flakes, to taste

¼ teaspoon ground cumin, to taste

¼ teaspoon ground coriander

¼ teaspoon sugar

¼ teaspoon ground ginger

¼ teaspoon cayenne pepper, to taste

¼ teaspoon ground nutmeg

¼ teaspoon achiote powder

(available at Hispanic markets)

Combine all ingredients; refrigerate overnight.

Serve with plantain chips (available at Hispanic markets or Jewel stores) or pita chips. Makes 1 pint.

Brett Stein of Catering by Michael's

Nutrition facts per serving: 65 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 6 g carbohydrates, 1 g protein, 126 mg sodium, 2 g fiber

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