Charred Pico De Gallo
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INGREDIENTS
- 1 md Onion
- 1/4 c Fresh lime juice
- 3 Jalapeno peppers
- 8 Roma tomatoes
- 1/4 c Fresh cilantro leaves
- 3 Garlic ; peeled
INSTRUCTIONS
1) Preheat grill to medium-high heat. 2) Cut tomatoes and onion in half. Place on grill with cut sides down. 3) Place jalapenos and garlic cloves on grill. Grill all sides of vegetables until charred. 4) In 2 batches, place roasted vegetables, cilantro and lime juice in food processor; chop to a chunky consistency. Makes about 2 cups. Per serving: 73 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Linda Matthie-Jacobs, Fire n Ice 1994 Converted by MM_Buster v2.0n.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (308g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 69 | ||
| Calories from Fat: 6 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.7g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 15.3mg | 1 % | |
| Potassium 708.7mg | 19 % | |
| Total Carbohydrate 15.4g | 5 % | |
| Dietary Fiber 4g | 16 % | |
| Sugars, other 11.4g | ||
| Protein 3g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 69
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