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Fresh Pico de Gallo with Baked Pita Chips

Posted on by Kristi Youngdahl

Fresh Pico de Gallo I love how quick and tasty this recipe is! And if you aren’t in the snacking mood, you can skip the chips and use the pico on fish tacos, fajitas, wraps or just about any other dish you like.

Pico de Gallo with Baked Pita Chips

1 1/2 cups diced plum tomatoes
½ large yellow onion, finely chopped
½ yellow pepper, finely chopped
1 jalapeño, seeded and minced
Pinch of fresh chopped cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice
Sea salt and black pepper to taste

Combine all ingredients in a glass mixing bowl and refrigerate for about one hour before serving.

To make pita chips

Baked Pita Chips1 package whole grain pita pocket bread
3 tablespoons olive oil
Mrs. Dash, garlic powder, or your favorite seasoning

Preheat oven to 350 degrees F. Cut pita bread into triangles. Spread triangles out on a cookie sheet lined with parchment paper and brush with olive oil. Bake until lightly browned and crisp, about 15 to 20 minutes.

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