Persian Pico de Gallo Recipe - Vegetarian Times

Persian Pico de Gallo

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The best way to describe this recipe is a reinterpretation of Mexican salsa using Middle Eastern flavors. Serve with pita chips, or use as a condiment with falafel.

  • 6Servings

Ingredients

  • 2 tomatoes, seeded and diced (1 1/2 cups)
  • 2 Persian cucumbers, 1/2 English cucumber, or 1 garden cucumber, diced (1 1/2 cups)
  • 1/2 small white onion, finely diced (1/2 cup)
  • 1/2 cup fresh mint leaves, chopped
  • 2 green onions, finely chopped
  • 1 jalapeno chile, seeded and chopped
  • 3 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 1 1/2 tsp. kosher salt
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. dried mint
  • 1 tsp. sumac, optional

Preparation

Stir together all ingredients in bowl. Serve immediately, or within 8 hours.

Nutrition Information

  • Calories: 67
  • Carbohydrate Content: 6 g
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 491 mg
  • Sugar Content: 3 g