Pico de gallo is a blend of hot chile peppers and other fresh vegetables. It is great as a dip for many mexican meals, as well as a topping for grilled meats and poultry.
1. Combine tomatoes, onion, cucumber, garlic, jalapeno pepper, cilantro and lime juice. Stir well.
2. Cover and refrigerate for 30 minutes.
*This salsa is best when freshly made.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 12 | ||
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Calories: 15 | ||
Calories from Fat: 1 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 146.9mg | 4 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.6g | ||
Protein 0.6g | 1 % | |
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: 15
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