Pico De Gallo (rooster’s Beak Salsa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | Tomatoes | |
| 1 | Onion | |
| 2 | Fresh jalapenos, seeded up | |
| to 3 | ||
| 1 | T | Chopped fresh cilantro |
| optional | ||
| 1 | Clove garlic, minced | |
| 2 | T | Lime juice |
| Salt | ||
| Ground black pepper |
INSTRUCTIONS
Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Mix all ingredients except salt and pepper, then add them to taste. Cover and refrigerate 1 hr. for flavors to blend. Serve with tostada chips. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on Apr 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1831.8mg
Potassium: 1008.1mg
Carbohydrates: 30.6g
Fiber: 9.1g
Sugar: 17.1g
Protein: 4.5g