Simply Salsa: Pico de Gallo Recipe

  • Thursday, January 16, 2014

Ingredients 1 large tomato, coarsely chopped*
1/3 cup coarsely chopped cilantro or parsley
1/4 cup finely-chopped white onion
1 fresh jalapeno pepper, seeds removed, finely chopped **
2 tablespoons fresh lime juice
1/2 cup diced cucumber or radishes (optional)
1/2 avocado, seed removed, diced (optional)   Directions 1.      Combine all ingredients in a medium bowl, mix well. 2.      Cover and chill for 1 to 4 hours to allow flavors to blend. Cooking Notes * If flavorful fresh tomatoes aren't in season, substitute about 3/4 pound (2 to 3) roma or plum tomatoes or 1 (15-ounce) can of diced tomatoes, drained. ** To adjust the heat, use more or less jalapeno. Nutrition Information Serving size: 1/4 cup Serves 6 0 0 1 131 750 Summerville Journal Scene 6 1 880 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-language:JA;} Calories: 10; Calories from fat: 0
Total fat: 0g; Saturated fat: 0g; Trans fat: 0g
Cholesterol: 0mg; Sodium 20mg
Total carbohydrate: 2g; Dietary fiber: 1g; Sugars: 1g
Protein: 0g  

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