Pico de gallo 2

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

Similar recipes