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Name: Pico De Gallo Salsa - Topping for Fajitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Jalapeno chillies veins and; 2 Ice cubes; 1/3 c Onion chopped; 2 Garlic minced; Salt to taste; 3 tb cilantro Snipped (optional); Juice of 1 lime; 5 md Tomatoes diced with skins

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INGREDIENTS

2 Jalapeno chillies ; veins and
2 Ice ; cubes
1/3 c Onion ; chopped
2 Garlic ; minced
Salt to taste
3 tb cilantro ; Snipped (optional)
Juice of 1 lime
5 md Tomatoes ; diced with skins

Servings

INSTRUCTIONS

Saving cilantro until the last minute, adding just to the portion of salsa you are serving so the leaves will not turn brownish. Mix all ingredients together. All the elements of a good Pico De Gallo should remain distinct, so it is NEVER run through a blender--when it is done correctly. Due to the hearty amount of fresh lime juice acting as a preservative, this salsa will keep in the refrigerator for 3 days. Viva Texas! This recipe is taken from the "The Salsa Book" by Jaqueline Higuera McMahan. *My Notes: I think most of the Picos Ive tasted here in Texas use the serrano green chiles instead of jalapenos-a little hotter, a little more distinct. Although McMahan states that the cilantro is optional, I believe that it not only is essential, but its the crowning taste of a good fajita. A must! Fajitas (in addition to the Pico) are also good when topped with marinated grilled onions, avacado or guacamole (guac. is better), sour cream (in limited amounts), taco sauce and/or other salsas. Mandy Rose, if you take my advise and use the Pico De Gallo on your fajitas, your guests will be mightily impressed that you KNOW what youre doing when it comes to this wonderful food. Its quite "toothsome". Posted to EAT-L Digest by MiKicks@AOL.COM on Sep 2, 1997

NOTES

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Pico De Gallo Salsa - Topping for Fajitas

2 Jalapeno chillies veins and
2 Ice cubes
1/3 c Onion chopped
2 Garlic minced
 Salt to taste
3 tb cilantro Snipped (optional)
 Juice of 1 lime
5 md Tomatoes diced with skins

Saving cilantro until the last minute, adding just to the portion of salsa  you are serving so the leaves will not turn brownish. Mix all ingredients  together.    All the elements of a good Pico De Gallo should remain distinct, so it is  NEVER run through a blender--when it is done correctly. Due to the hearty  amount of fresh lime juice acting as a preservative, this salsa will keep  in the refrigerator for 3 days. Viva Texas! This recipe is taken from the  "The Salsa Book" by Jaqueline Higuera McMahan.    *My Notes: I think most of the Picos Ive tasted here in Texas use the  serrano green chiles instead of jalapenos-a little hotter, a little more  distinct. Although McMahan states that the cilantro is optional, I believe  that it not only is essential, but its the crowning taste of a good  fajita. A must! Fajitas (in addition to the Pico) are also good when topped  with marinated grilled onions, avacado or guacamole (guac. is better), sour  cream (in limited amounts), taco sauce and/or other salsas. Mandy Rose, if  you take my advise and use the Pico De Gallo on your fajitas, your guests  will be mightily impressed that you KNOW what youre doing when it comes to  this wonderful food. Its quite "toothsome". Posted to EAT-L Digest by  MiKicks@AOL.COM on Sep 2, 1997

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Nutrition

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Serving Size: 1 Serving (711g)
Recipe Makes: 1

Calories: 147
Calories from Fat: 14 (10%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 190.1mg		7 %
Potassium 1634.7mg		43 %
Total Carbohydrate 33.3g		10 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 24.5g
Protein 6.7g		10 %
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: 147

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