This particular pico is my own recipe, I have made it for over 25 years, and it never fails to impress anyone who enjoys a good pico or in place of just a thick salsa. It's wonderfully fresh and full of flavor. serves well with most any meat, chicken , fish etc.. or just as a side dish or dip.. by itself its absolutely great.. you can still feel free to play with it and alter it to come up with a variation.. Cheers!!!
With a large sharp knife, chop the chilies very fine. Mince the garlic. Coarsely chop the tomatoes and white onion. Finely chop the scallions and cilantro. Place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water to achieve a light salsa consistency. Stir to mix the ingredients. Add the chiles a little at a time, tasting, until it is as hot as you like. Add the oregano, then squeeze the lime juice into the salsa; gradually add salt to taste. Use at once. This recipe yields about 5 cups of salsa.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 6|
|Calories from Fat: 4 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 64.1mg||2 %|
|Potassium 464.7mg||12 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 7.5g|
|Protein 2.1g||3 %|
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Calories per serving: 47
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