Pico de Gallo
Recipe from Ladies' Home Journal

Serve this colorful, fresh tomato salsa on fajitas for dinner or with chips as an appetizer.


Pico de Gallo

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Servings: Makes 2-1/4 cups. (Nutrition facts are based on 1/4 cup per serving.)
Related Categories: Mexican Salsa, Mexican Salsa
 
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Ingredients
  • 1 
    green bell pepper, diced
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  • 1/2  pound
    fresh diced tomatoes
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  • 1/3  cup
    chopped fresh cilantro
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  • 1/4  cup
    finely chopped white onion
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  • 2 
    jalapeno chiles, finely chopped
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  • 2  tablespoons
    fresh lime juice
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  • 1/4  teaspoon
    salt
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Directions
1.
Combine all ingredients in a small bowl. Cover and refrigerate until chilled, 30 minutes. Makes 2-1/4 cups. (Nutrition facts are based on 1/4 cup per serving.)
Nutrition information
Calories 10, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 67 mg, Carbohydrate 3 g, Fiber 1 g, Protein 0 g. Percent Daily Values are based on a 2,000 calorie diet
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Make this thick and chunky salsa with fresh tomatoes from your garden. The number of jalapeno peppers you use will determine the heat. Serve this with chips for a quick appetizer.

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