Try this Pico De Gallo and Guacamole recipe, or contribute your own.
Suggest a better descriptionPico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico).
Adjust amount of jalapenos to your preferred temperature.
Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.
Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits.
Next, with a spoon scrape the “meat” out onto a large plate.
Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky.
Add just a couple of shakes of salt to taste.
Next, add a generous helping of Pico de Gallo. Fold together.
Lastly squeeze the juice of half of a lime over the top. Give it one last stir.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1046g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 164 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3036.1mg | 105 % | |
Potassium 1504.7mg | 40 % | |
Total Carbohydrate 42.7g | 13 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 31.5g | ||
Protein 8g | 11 % | |
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. |
Calories per serving: 164
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