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My review
Farm-to-Table Pico de Gallo
Andrew Mccall
"Fresh salsa for dipping or spooning."
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Ingredients
2 h 20 m servings 27 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Mix tomatoes and onion in a bowl.
- 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.
- 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. Full nutrition
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Reviews
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Newest
6/13/2015
This is a good change from the normal pico de gallo. I like the sweetness the carrot adds.
6/28/2017
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!