Post by barb43 on Jun 7, 2019 3:45:02 GMT
Homemade Pico de Gallo
This pico de gallo recipe is packed with fresh vegetables and herbs and is low fat and contains only natural sugars, however it is recommended to consult your doctor if you have specific dietary concerns. Pico de gallo is:
Gluten Free
Dairy Free
Vegetarian
Vegan
Low fat
Ingredients:
2 cups diced sweet tomatoes like grape or roma (about 1 pound)
1/2 cup diced yellow onion (about 1/2 large onion)
1 serrano or jalapeno pepper
1/2 cup chopped cilantro (about 1/2 bunch)
1/4 tsp salt
1/2 lime, juiced
Instructions:
1. Dice the tomatoes, onion, and cilantro. Wash the pepper and remove the stem, seeds and ribs from the pepper and then dice that as well.
2. Mix the tomatoes with the salt and place them in a mesh food strainer over a bowl for 10 minutes. At the end of the time discard the juices that have drained from the tomatoes.
3. In a medium bowl, combine the diced tomatoes, onion, cilantro, pepper and lime juice together and mix to incorporate the flavors.
4. Let chill for 20 minutes or more. Serve with chips or as a topping on your favorite Mexican dish.
Makes 3 cups. Store leftovers in an airtight container in the refrigerator for 3-4 days.
This pico de gallo recipe is packed with fresh vegetables and herbs and is low fat and contains only natural sugars, however it is recommended to consult your doctor if you have specific dietary concerns. Pico de gallo is:
Gluten Free
Dairy Free
Vegetarian
Vegan
Low fat
Ingredients:
2 cups diced sweet tomatoes like grape or roma (about 1 pound)
1/2 cup diced yellow onion (about 1/2 large onion)
1 serrano or jalapeno pepper
1/2 cup chopped cilantro (about 1/2 bunch)
1/4 tsp salt
1/2 lime, juiced
Instructions:
1. Dice the tomatoes, onion, and cilantro. Wash the pepper and remove the stem, seeds and ribs from the pepper and then dice that as well.
2. Mix the tomatoes with the salt and place them in a mesh food strainer over a bowl for 10 minutes. At the end of the time discard the juices that have drained from the tomatoes.
3. In a medium bowl, combine the diced tomatoes, onion, cilantro, pepper and lime juice together and mix to incorporate the flavors.
4. Let chill for 20 minutes or more. Serve with chips or as a topping on your favorite Mexican dish.
Makes 3 cups. Store leftovers in an airtight container in the refrigerator for 3-4 days.