Pico de gallo 1

Yield: 24 Servings

Measure Ingredient
6 cups Tomatoes; drained, chopped, (about 6 large)
3 mediums Onions; finely chopped
1½ cup Fresh cilantro leaves; chopped
6 \N Jalapeno chile peppers; seeded, finely chopped

Mix all ingredients in large bowl. Season to taste with salt and pepper.

(Can be prepared 3 hours ahead. Cover and let stand at room temperature.) Per serving: 10 Calories; less than one gram Fat (4% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium NOTES : Yield: 10 cups.

Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #509 by Ron West <ronwest@...> on Jan 16, 1998

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