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Farm-to-Table Pico de Gallo

Andrew Mccall

"Fresh salsa for dipping or spooning."
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2 h 20 m servings 27 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Mix tomatoes and onion in a bowl.
  2. Process carrot, cilantro, jalapeno peppers, green chile peppers, poblano chile, lime juice, and garlic in a food processor to your preferred texture; add to tomato mixture and stir. Season the mixture with sea salt.
  3. Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

Nutrition Facts

Per Serving: 27 calories; 0.2 g fat; 6.2 g carbohydrates; 1 g protein; 0 mg cholesterol; 231 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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This is a good change from the normal pico de gallo. I like the sweetness the carrot adds.

Made it as written. Really good flavor and texture. Just looks a bit funny with the carrot in there, but blended with the peppers and stuff is quite delicious. Will make regularly!

It was great like the carrot twist!