Pico de Gallo

2 plum or roma tomatoes
1/2 sweet bell pepper, diced
1 small shallot, finely minced
1/4 c. cilantro, finely chopped, optional
1 Tbsp. Cilantro & Red Onion Olive Oil
1 Tbsp. Jalapeno Lime White Balsamic
1/4 tsp. Saltwest Spicy Ancho Chili Sea Salt

Mix together and let sit 1/2 hour for flavours to blend.

*Tested in our Brunch Cooking Class

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