Pico de gallo
Nutritional Info
- Servings Per Recipe: 11
- 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
View full nutritional breakdown of Pico de gallo calories by ingredient
Introduction
This recipe consists solely of fresh vegetables and some lime juice--and no fat. Pico de gallo [pronounced PEEK-oh day GUY-oh] can be served as a salsa or heated with Velveeta Lite cheese to make a tasty chile con queso.For chile con queso, heat 3/4 cup pico de gallo with 1.5 slices Velveeta Lite cheese until cheese is melted and the vegetables are hot.
Make chips by heating 3 tortillas--but only one tortilla at a time, cut into 8 triangles--on a plate in the microwave for 1 to 1.25 minutes. This recipe consists solely of fresh vegetables and some lime juice--and no fat. Pico de gallo [pronounced PEEK-oh day GUY-oh] can be served as a salsa or heated with Velveeta Lite cheese to make a tasty chile con queso.
For chile con queso, heat 3/4 cup pico de gallo with 1.5 slices Velveeta Lite cheese until cheese is melted and the vegetables are hot.
Make chips by heating 3 tortillas--but only one tortilla at a time, cut into 8 triangles--on a plate in the microwave for 1 to 1.25 minutes.
Number of Servings: 11
Ingredients
-
6 ripe tomatoes, diced
7 large jalapeņos, minced
2-3 garlic cloves, minced
4 green oinions, finely sliced (including green tops)
juice of 4-5 key limes
.5 cup finely chopped cilantro
Directions
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.