Pico de gallo 2

12 Servings

Ingredients

QuantityIngredient
poundsTomatoes; seeded, finely chopped
1largeOnion; finely chopped
¾cupFresh cilantro; chopped
5largesGarlic cloves; minced
3largesJalapeno chile pepper; seeded, minced
3tablespoonsFresh lime juice
1teaspoonGround cumin
1teaspoonSalt
2tablespoonsExtra virgin olive oil

Directions

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