pico de gallo 2
- Categories
- Mexican
- Condiments
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 2¼ pounds | Tomatoes; seeded, finely chopped |
| 1 large | Onion; finely chopped |
| ¾ cup | Fresh cilantro; chopped |
| 5 larges | Garlic cloves; minced |
| 3 larges | Jalapeno chile pepper; seeded, minced |
| 3 tablespoons | Fresh lime juice |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Salt |
| 2 tablespoons | Extra virgin olive oil |
Combine all ingredients in bowl. Season with salt and pepper. Cover; chill at least 1 hour before serving. Per serving: 48 Calories; 3g Fat (44% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 187mg Sodium NOTES : Yield: about 5 cups. Keeps well chilled.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #509 by Ron West <ronwest@...> on Jan 16, 1998
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