Salsa Pico De Gallo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ethnic, Sauces | 1 | Servings | |
INGREDIENTS
| 2 | lb | Tomatoes |
| 2 | Onions | |
| 5 | Fresh jalapeno peppers | |
| seeded | ||
| 10 | Pieces fresh cilantro | |
| Salt to taste | ||
| 1 | Lemon, juice of |
INSTRUCTIONS
This makes a tasty dip or a delicious garnish for fajitas, burritos, or enchiladas. It keeps for days in the refrigerator or can be frozen in plastic containers. Chop tomatoes, onion, jalapenos, and cilantro in small pieces. Do not used blender or processor. Mix together. Add salt and lemon juice. Mix well. Source: The Star of Texas Cookbook, The Junior League of Houston, Inc. Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 31, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 1598.9mg
Potassium: 2169mg
Carbohydrates: 58.2g
Fiber: 13.7g
Sugar: 31.9g
Protein: 9.6g