Jul 03, 2015 10:00 AM

Author: Cancer Learning Center


Here’s a fresh summer recipe everyone will love. Serve this pico de gallo with baked corn chips or use as a topping on grilled chicken or fish, burritos, tacos, or salads.

Makes 2 cups

• 6 roma tomatoes, diced
• ½ white onion, diced
• 1 jalapeño, seeded and chopped
• ½ bunch cilantro, coarsely chopped
• ¼ tsp. salt
• Juice of ½ lime

Stir together all ingredients until evenly combined.

Recipe from the Huntsman Cancer Institute Healthy Eating Cookbook


Cancer Learning Center

Huntsman Cancer Institute
cancerinfo@hci.utah.edu

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