Pico de gallo
- Minutes to Prepare:
- Number of Servings: 11
Ingredients
6 ripe tomatoes, diced7 large jalapeņos, minced2-3 garlic cloves, minced4 green oinions, finely sliced (including green tops)juice of 4-5 key limes.5 cup finely chopped cilantro
Dice the tomatoes, removing most of the seeds.
Cut the jalapeņos in half lengthwise and remove the seeds and membranes if you don't want a lot of heat. The heat of a chile is contained in its seeds and membranes, so you can adjust the heat by varying the amount of seeds and membranes you include.
In a medium-sized bowl, combine the tomatoes, jalapeņo chiles, and the rest of the vegetables. Mix well and refrigerate.
Serving Size: Makes 11 one-fourth cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user NANSEEKING.
Cut the jalapeņos in half lengthwise and remove the seeds and membranes if you don't want a lot of heat. The heat of a chile is contained in its seeds and membranes, so you can adjust the heat by varying the amount of seeds and membranes you include.
In a medium-sized bowl, combine the tomatoes, jalapeņo chiles, and the rest of the vegetables. Mix well and refrigerate.
Serving Size: Makes 11 one-fourth cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user NANSEEKING.
Nutritional Info Amount Per Serving
- Calories: 23.3
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 7.9 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.2 g
- Protein: 0.8 g
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