Pico di gallo
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
10 roma tomatoes (they have less juice/seeds to deal with), 1 vidalia onion, 1 smallish jalapeno, 1 bunch of cilantro (shaved -- i.e. all the leaves taken off by "shaving" the bunch with the knife), 2 juicy limes, and salt. Also good to have on hand: 1 large mixing bowl, a spoon, a roll of paper towels, a cutting board, good knives (I use a large one for dicing most of the vegetables, and a smaller one for getting through the skins of the tomatoes), and a plastic bag for refuse.
Dice all ingredients and add salt and lime juice to taste. Make sure to have a large bowl to mix in. This isn't an exact recipe, so feel free to add or take away. Just a note... the jalapeno is vital to the taste, but adds no heat whatsoever if it's diced very finely. Be sure to remove seeds from the half of a jalapeno before adding it to the mixture.
Number of Servings: 20
Recipe submitted by SparkPeople user JAMIEZRA.
Number of Servings: 20
Recipe submitted by SparkPeople user JAMIEZRA.
Nutritional Info Amount Per Serving
- Calories: 16.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 240.5 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.7 g
- Protein: 0.6 g
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