| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 3 |
|
Roma tomatoes; seeded and finely |
|
|
; diced |
| 2 |
tb |
Minced onion |
| 1 |
|
Haas avocado; peeled and cut into |
|
|
; 1/4-inch dice |
| 1 |
|
Fresh Serrano or Jalapeño pepper; seeded and minced |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Lime; Juice of |
| 1 |
tb |
Honey |
|
|
Salt |
| 2 |
tb |
Minced cilantro |
INSTRUCTIONS
TO PREPARE THE TOMATOES: Core the tomatoes and quarter them, lengthwise.
With a spoon remove the juice and seeds and discard. Finely dice the
remaining flesh and transfer to a bowl.
TO FINISH THE PICO DE GALLO: Combine the tomatoes with the onion, avocado,
Serrano or Jalapeño peppers, garlic, lime juice and honey. Season with salt
to taste and sprinkle the cilantro over the top.
Converted by MC_Buster.
Per serving: 174 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g
Protein; 44g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 0 Fat; 1 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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