Phenotypes A, B, C, D, E, F
Pepper Pico de Gallo


1/2 cup each finely diced red, yellow and orange peppers
2 tablespoons chopped fresh cilantro
1 jalapeno, finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt and pepper to taste


Combine all ingredients in a mixing bowl. Season to taste. This dish can be used to garnish soups, fish, poultry, or can be eaten with pork rinds.


Vegetable, snack or garnishment