Pico de gallo sauce

Yield: 1 servings

Measure Ingredient
2 smalls Tomatoes
⅓ \N Onion
3 \N Cloves garlic
½ \N Green pepper
1 \N Serrano chili
½ \N Jalapeno pepper
1 teaspoon Cilantro
1 tablespoon Olive oil; (I leave this out)
\N \N Salt

Chop all ingredients and mix. I scoop it with low-fat or fat-free tortilla chips and eat it as a meal by itself. Yummy! PS I add tofu, celery, etc., for variety and make much larger quantities than this (it keeps for about a week). Some people add the juice of one lime for a litle extra flavor.

Posted to fatfree digest by Marti Engebretsen <tamrock@...> on Jun 25, 1999, converted by MM_Buster v2.0l.

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