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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 15.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.6 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.6 g

View full nutritional breakdown of Rachel's Flamin' Farmer's Market Pico de gallo calories by ingredient
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Rachel's Flamin' Farmer's Market Pico de gallo

Submitted by: MAESTRACH

Introduction

Super hot way to add flavor to a meal without the calories! Best made in summer at the peak of tomato season The instructions are EXACTLY as my Abuela Dora taught me except that I use the food processor to get things finely chopped as my knife skills suck. Super hot way to add flavor to a meal without the calories! Best made in summer at the peak of tomato season The instructions are EXACTLY as my Abuela Dora taught me except that I use the food processor to get things finely chopped as my knife skills suck.
Number of Servings: 12

Ingredients

    3 Tomatoes (at least 3 inches in diameter) or 2 cups worth diced.
    1 onion diced
    3 cloves of garlic
    1 bunch of cilantro (leaves only: cut the stems where the leaves start and call it good)
    2 Jalapeņo peppers (the smaller the hotter, so choose for your level of comfort)
    1 Serrano pepper (optional as these are smokin' hot)

    GLASS BOWL!!!!

Directions

1. Dice your fresh tomatoes and place into a GLASS bowl.
2. Finely chop onion add to bowl
3. Mince cilantro with knife or put into a food processor until minced add to bowl.
4. Roll lime on counter with good pressure to release juices then cut in half and add juices to the bowl.
5. Give these ingredients a quick stir with a WOODEN spoon.
6.Mince your garlic cloves. Add to glass bowl (or if using food processor, wait and add the peppers then mince and scrape)
7. (for safety) Put on plastic gloves or use the plastic bag you get your peppers in to de-seed and de-vein your peppers. Keep them on until everything is chopped or in the food processor.
7a. If you are using a food processor, you can put peppers and garlic in together and then mince to your likeness.
8. De-seed and de-vein jalapeņo and Serrano peppers (as desired for level of heat...I only do the serrano)
9. Chop your peppers to minced status or add to food processor with garlic and run on high for 10 seconds or until it's all minced.
10. Add peppers (and garlic) to the bowl and stir until blended.
11. Place in the fridge for at least an hour for the flavors to marry. Keep in fridge for up to a week. (remember the longer it sits the hotter it gets)

Enjoy!

R

Serving Size: makes at least 12- 1/4 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MAESTRACH.






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