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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup poblano peppers |
||
| Calories 80 | ||
| Calories from Fat 50 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 346mg | 9% | |
| Total Carbohydrate 8.1g | 2% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 2.6g | ||
| Protein 1.5g | 3% | |
Pico De Gallo
By: Galley Wench
Jun 6, 2006
I developed this version of pico de gallo out of desperation . . . shortage of fresh vegetables. So instead of making guacamole and pico de gallo, I combined the two! Now it's our favorite.
SERVES 4 -8
Ingredients
- 1 cup diced fresh tomato
- 1/2 cup diced sweet onion
- 1/2 cup diced poblano pepper
- 1 garlic clove (pressed)
- 1/4 cup diced red pepper (optional)
- 1/2 cup chopped fresh cilantro
- 1 cup diced avocado
- 2 tablespoons fresh lime juice (drizzle on avocado)
- 1 minced jalapeno, really kicks it up
- 1/2 cup black beans (optional)
- 1/2 cup whole sweet corn (optional)
Directions
1
Mix together all ingredients.2
Chill for at least 30 minutes.3
Serve with fresh tortilla chips or as salsa.
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- Course > Appetizers
- Course > Condiments, etc. > Sauces > Salsas
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: Stacky5
On Jul 5, 2008
This was absolutely my exact choice of what I always wished Pico De Gallo tasted like.... I adored this version --- it was just like what I would have chosen myself, if I had to gumption to come up with a new recipe to "retire" the old and boring ones I've tried over and again. Well done! One of my new favorites, that I've added to my own cookbook. Thanks!
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