Pico de Gallo
This favourite Mexican salsa is a topping for tacos, salads and nachos. Use diced seeded plum tomatoes, if desired.
Servings: 3 cups (750 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 3 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 13 mg |
| % RDI: | - |
| vit A | 1% |
| vit C | 3% |
| folate | 1% |
-
3 cups (750 mL) diced grape or cherry tomatoes
3/4 cup (175 mL) finely diced white or red onion
1/4 cup (50 mL) chopped fresh coriander
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) minced jalapeño pepper
1/4 tsp (1 mL) salt
Preparation:
In bowl, stir together tomatoes, onion, coriander, lime juice, jalapeño pepper and salt. Let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Source
Holiday Celebrations: 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »