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Mexican Take-Out Pico De Gallo

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.7261
Energy (kCal)149.2789
Carbohydrates (g)34.2908
Total fats (g)1.0442
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all the ingredients in a medium bowl and toss to blend well. | 2. Season with salt to taste. | 3. Let stand at room temperature for at least 30 minutes to allow the flavors to develop. | 4. Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor. | 5. The food processor turns everything into a uniform pink mass. | 6. Make ahead: This salsa can be made up to 1 hour ahead. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 lb ripe seeded chopped 104.3264 23.1332 5.4431 0.9072
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    serrano chili 1 minced - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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