PICO DE GALLO

This salsa fresco is great just straight up on homemade tortilla chips or to top on mex-tex dips.

Ingredients
1 Tbsp (15 g) fresh cilantro, chopped
1 Tbsp (15 g) fresh parsley, chopped
juice from 1/2 lime (44 mL)
1 small red onion, diced (70g)
1 jalapeno pepper, seeded & diced (14g)
3 plum tomatoes, seeded & diced (62g)
1/4 tsp (1 mL) garlic powder

Preparation

1. Cut ends off tomatoes and then slice in half lengthwise.
2. Under running water, gently run your finger under the membrane that contains the seeds.
3. Cut into a small dice or chunks.
4. Place in a small serving or mixing bowl.
5. Finely dice the onion. Toss with the tomato mixture.
6. Finely chop the jalapeno, removing the seeds. Toss with the tomatoes and onions.
7. Add the fresh-squeezed juice of 1/2 of the lime. Taste; add a little more if desired.
8. Add cilantro and parsley. Season with garlic powder. Combine well.

This is best if it stands for a few hours before you serve it, but it get a little wet in the bottom of the bowl, so strain it before serving it.

Store in refrigerator for 2-3 days.


Yield: 1-1/4 cups (295 mL)

NUTRITION PROFILE: low sodium

Source: recipe adapted from Epicurious

Coriander (cilantro) leaves, raw [Chinese parsley, raw, Cilantro, raw]
2.0  x  9 sprigs (20g)

Lime juice, raw
0.5  x  1 lime yields (44g)

Onions, raw
0.5  x  1 small (70g)

Peppers, jalapeno, raw
1.0  x  1 pepper (14g)

Tomatoes, red, ripe, raw, year round average [Includes USDA commodity food A238, A233]
3.0  x  1 plum tomato (62g)

Preparation

Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane that contains the seeds. Cut into a small dice or chunks. Place in a small serving or mixing bowl. Finely dice the onion. Toss with the tomato mixture. Finely chop the jalapeno, removing the seeds. Toss with the tomatoes and onions. Add the fresh-squeezed juice of 1/2 of the lime. Taste; add a little more if desired. Add cilantro and parsley. Combine well. This is best if it stands for a few hours before you serve it, but it get a little wet in the bottom of the bowl, so strain it before serving it. It's great just straight up on homemade tortilla chips or to top on mex-tex dips. Store in refrigerator for 2-3 days.

Read More http://nutritiondata.self.com/facts/recipe/1711588/2#ixzz2Ct4tKSkn

Read More http://nutritiondata.self.com/facts/recipe/1711588/2#ixzz2Ct4tKSkn