Description
Pico de gallo with a seafood twist.
Ingredients
- 4 ounces, weight Crabmeat
- 15 ounces, fluid Canned Petite Diced Tomatoes
- 1 whole Small Onion, Diced
- 1 whole Jalapeno, Diced
- ¼ whole Cucumber, Diced
- 1 whole Mango, Diced
- 2 Tablespoons Cilantro, Dried
- 1 whole Lime, Juiced
- Salt To Taste
Preparation
Combine all ingredients and add salt to taste. Dip with tortilla chips, pita chips—whatever you can get your hands on. Enjoy!
