Mexican

Pico de Gallo Salsa takes 30 minutes to prepare.

Pico de Gallo Salsa takes several minutes to cook.

Pico de Gallo Salsa makes 25 servings.

The ingredients for Pico de Gallo Salsa are:

1/2 small head of cabbage, finely chopped
4 Serrano peppers, finely chopped (some are hotter than others)
4 medium green tomatillos, coursely chopped
4 plum tomatoes, coursely chopped
1 medium yellow onion, chopped
4 Tbsp fresh cilantro, coursely chopped
Juice of one lemon, squeezed
2 Tbsp sesame seeds
2 tsp salt
1 tsp pepper

Here is how you make Pico de Gallo Salsa:

Chop, chop, chop and mix it all up. Juices will accumulate with time, so you may need to drain it. If the peppers made it too hot, just add tomatoes and/or cabbage. Use it fast and share it with your friends, because it gets soggy by the 3rd day. Use it with celery sticks, fajitas, omelettes, baked tortilla chips, burritos. This stuff adds a lot of pizzaz and it's "calorfreebee-expialidoshus!"Number of Servings: 25Recipe submitted by SparkPeople user KANDER333.

The nutritional information for Pico de Gallo Salsa is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 13.5

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 180.9 mg
• Total Carbs: 2.3 g
• Dietary Fiber: 0.7 g
• Protein: 0.5 g

Pico de Gallo Salsa is Mexican cuisine.

The dietary needs meet for Pico de Gallo Salsa is Vegetarian