Pico De Gallo Salsa
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cups
|
* |
| 6 | each |
serrano chiles
stems and seeds removed, finely chopped |
*
|
| 1 | large |
onions
finely chopped |
|
| 2 | medium |
tomatoes
finely chopped |
|
| 3 | each |
garlic cloves
finely chopped |
|
| ¼ | cup |
cilantro
finely chopped |
|
| ¼ | cup |
vegetable oil
|
|
| 3 | tablespoons |
red wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cups
|
* |
| 6 | each |
serrano chiles
stems and seeds removed, finely chopped |
*
|
| 1 | large |
onions
finely chopped |
|
| 2 | medium |
tomatoes
finely chopped |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 59 | ml |
cilantro
finely chopped |
|
| 59 | ml |
vegetable oil
|
|
| 45 | ml |
red wine vinegar
|
|
Directions
Combine ingredients and mix well.
Allow refrigerated sauce to come to room temperature before serving.
