Pico De Gallo No.3
Yield
2 cupsPrep
20 minCook
?Ready
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
diced |
|
| 2 | large |
onions
chopped finely |
|
| 3 | medium |
tomatillos
chopped |
|
| 2 | each |
serrano chiles
finely chopped |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
white vinegar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅓ | cup |
cilantro
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
diced |
|
| 2 | large |
onions
chopped finely |
|
| 3 | medium |
tomatillos
chopped |
|
| 2 | each |
serrano chiles
finely chopped |
*
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
white vinegar
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 79 | ml |
cilantro
finely chopped |
|
Directions
Mix all ingredients together.
Can be served right away or chilled for several hours.
It is best the same day because of the fresh tomatoes, but keeps well for several days.
Serve as a relish or better yet, as a condiment on fajitas.
