Pico de Gallo
Pico de Gallo Top off tacos and other Mexican dishes with this fresh-from-the-garden sauce.

  • 2 ripe medium tomatoes, peeled and finely chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons snipped fresh cilantro
  • 1/8 teaspoon salt
  • Dash sugar

Combine the tomatoes, red onion, cilantro, salt, and sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1 1/4 cups (twenty 1-tablespoon servings).


Nutrition facts per serving: 3 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 16 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g protein, 1% vitamin A, 4% vitamin C, 0% calcium, 0% iron.


This recipe from: http://www.bhg.com
Subscribe to Better Homes and Gardens® magazine: http://www.bhg.com/subscribe