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Ingredientes
- 5 med Tomatoes, diced with skins left on
- 1/3 c. Onion, minced
- 2 x Cloves garlic, chopped
- 2 x Jalapeno chillies, veins and some of the seeds removed (up to 4)
- Â Â Salt to taste
- 1 x Lime , juice of
- 2 x Ice cubes
- 3 Tbsp. Snipped cilantro (optional)
Direcciones
- Saving cilantro till the last minute, adding just to the portion of salsa you are serving so the leaves won't 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!
- *My Notes: I think most of the Pico's I've tasted here in Texas use the serrano green chiles instead of jalapenos-a little hotter, a little more distinct. Although McMahan states which the cilantro is optional, I believe which it not only is essential, but it's 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 possibly guacamole (guac. is better), lowfat sour cream (in limited amounts), taco sauce and/or possibly other salsas. Mandy Rose, if you take my advise and use the Pico De Gallo on your fajitas, your guests will be mightily impressed which you KNOW what you're doing when it comes to this wonderful food. It's quite "toothsome".
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 730g | |
| Calories 145 | |
| Calories from Fat 11 | 8% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 1488mg | 43% |
| Total Carbs 34.17g | 9% |
| Dietary Fiber 9.3g | 31% |
| Sugars 17.78g | 12% |
| Protein 6.23g | 10% |
