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Pico De Gallo (Free of Top 8 Allergens)

Four years ago, my husband and I went to Cancun with my friend A and her husband C. It was the first trip we had taken with another couple. We have travelled with my friend A on numerous occasions so we knew we would travel well together. My friend A is organized, adventurous and entertaining so she makes an ideal travel companion.

For our Cancun trip, A organized a private tour with our own driver to visit Chichen Itza, Ek' Balam, and a ceynote. She also spearheaded many other adventures including hiring a golf cart to drive around Isla Mujeres, going clubbing at Coco Bongo and late night shopping at a Cancun Walmart. As a travel companion, A never lacks the courage to try restaurants off the beaten path.

After driving around in a golf cart around Isla Mujeres and walking around the island, we were all famished. We stumbled past Don Chepos, an authentic (to us at least) Mexican restaurant in Isla Mujeres, which served delicious fish tacos and fresh pico de gallo.

Up to that point, I have not had fresh pico de gallo. At best, the Mexican restaurants in Vancouver served mediocre salsa. Please trust me when I say that fresh pico de gallo is infinitely better than salsa. Skip the salsa and serve pico de gallo next time you are serving tacos or tortilla chips.

Missing from this picture is an extra lime and sea salt.

3 vine-ripened tomatoes, small dice
1 medium sized onion, finely diced
1 jalapeno pepper, deseeded and finely diced
1/4 bunch cilantro, finely chopped
2 large limes
Sea salt, to taste

1. In a large bowl, mix tomatoes, onion, jalapeno pepper and cilantro.

Top left (clockwise): Jalapeno peppers, tomatoes, cilantro, onions.

2. Add in the juice from limes and sea salt to taste. I used two limes.

Serve with tacos or tortilla chips of your choice.

Source: Frugal Allergy Mom

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