What is Cinco de Mayo without a little bit of chips and salsa? “But, I can’t have tomatoes!” you say. And that is where this magnificent creation comes in, because you “can have” chips and salsa even without tomatoes! This wonderful low potassium recipe will make you forget that tomatoes ever existed in pico de gallo. This recipe is sans-tomatoes. Nada. Zip. Zilch. Even better, it is low in sodium! It pulls its flavor from fresh lime juice and cilantro and little bit of crunch from some fresh jicama. Paired with a low sodium corn chip you don’t even notice the tomatoes aren’t there, nor will you miss them.
RED PEPPER PICO DE GALLO
Author: JESSIANNA SAVILLE
Recipe type: SNACKS
Cuisine: SOUTHWESTERN
Prep time:
Total time:
Serves: 6 SERVINGS/ ¼ CUP EACH
This low potassium pico de gallo is so tasty you’ll never know the tomatoes are missing. Adios tomatoes!
INGREDIENTS
- ½ cup jicama
- ½ cup cilantro, loosely packed
- ½ cup white onion, chopped
- ¼ cup lime juice
- 1 cup red pepper
- ¼ cup olive oil
- 2 teaspoons sugar
- ¼ teaspoon salt
- Jalapenos or hot sauce to taste
NUTRITION INFORMATION
Serving size: 1 Calories: 103 kcal Phosphorus: 14 mg Potassium: 100 mg Carbohydrates: 6 g Sodium: 101 mg Fiber: 1 g Protein: 0.5 g
