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El Paso Pico de Gallo Recipe
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El Paso Pico de Gallo Recipe

15 Minutes
15 Min Prep
15 Min Cook
Healthy Living
Mix standard pico de gallo veggies with lime vinaigrette in this El Paso Pico de Gallo Recipe. This pico de gallo recipe is sure to be a chip's best friend.
What You Need
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20 servings
Original recipe yields 20 servings
4 large plum tomatoes (1 lb.), seeded, chopped
1/3 cup finely chopped onions
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1/4 cup chopped fresh cilantro
2 jalapeño peppers, seeded, finely chopped
2 cloves garlic, minced
1/2 tsp. black pepper
2 pkg. (6.25 oz. each) scoop-shaped baked tortilla chips
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Let's Make It
1
Combine all ingredients except chips.
2
Serve with chips.
Kitchen Tips
Substitute
Substitute serrano peppers for the jalapeño peppers.
Food Facts
We recommend using a white onion to prepare this salsa since that's the variety of onion used to prepare the classic Mexican salsa.
Make Ahead
Recipe can be prepared ahead of time. Refrigerate up to 2 days before serving.
How to Seed the Tomatoes
Cut tomatoes in half, then scrape out the seeds with a spoon.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 1g
1%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 150mg
7%
Total Carbohydrates 17g
6%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 2g
4%
Vitamin A
8%
Vitamin C
6%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
20 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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