Fresh Pico de Gallo Salsa
by Laine DeLeo
Serves 2-4
| Ingredient | Quantity | |
| Carmelina Brands® Cherry, chopped, or peeled tomatoes | 1 14.28 oz can | |
| Drained Carmelina Brands® Italian Carmelina Brands® Lentils (optional) | 1 14.28 oz can | |
| Fresh organic tomatoes, one set aside to add later (chunkier) | 3 | |
| Cilantro, fresh, de-stemmed | 1/2 c | |
| Sea Salt | 1/2 t. & to taste | |
| Yellow onion, small | 3/4 c – 1 c | |
| Lime, fresh juice of one small | 1 | |
| Jalapeño, de-seeded | 1/2-1 | |
| A blender | I | |
| Organic cucumbers, sliced | 1-2 | |
| Tips: Delicious as a topping for salads and sandwiches. Serve with warm pita, toasted wheat bread sandwich or dipping, lentil chips, whole wheat pretzels, Lentil chips, whole grain chips, or pretzels | to dip | |
| Sea salt, even blanket over top of sauce | to taste | |
- Wash and cut veggies making sure the pieces fit into your belnder, open cans, de-stem cilantro.
- Pour Carmelina tomatoes into the blender and add all other fresh ingredients, except one tomato and the lentils.
- Add salt, Blend to into desired consistency. Add last tomato and do a quick short blend allowing for visible chucks of tomato. Continue to next step if adding lentils
- Carefully pour lentils into a separate serving bowl.
- Chop the extra tomato and any other ingredients to make it chunky and pour over the lentils. Taste adding salt and pepper as necessary.
Tips: The salsa makes an excellent vegan sandwich, salad toping, or sauce for any protein. Try freshly cut vegetables, whole-wheat pita, and/or toasted wheat bread instead of chips.
* Recipe created by Laine DeLeo, The Nutritarian, in collaboration with Mangia, Inc™
For more information about Carmelina Brands® and great recipe ideas, visit www.carmelinabrands.com.
Copyright© 2012, Mangia, Inc
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