Pico de Gallo (Boom)
This is adapted from Mark Miller of Coyote Cafe in Santa Fe.
- Preparing Time: 30 minutes
- Total Time: 10 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 2 tablespoons cilantro chopped
- 2 tablespoons onion finely diced
- 1 cup roma tomatoes diced
- 1 serrano chiles minced
- 1 teaspoon sugar (i usually use less)
- 2 tablespoons mexican dark beer
- 1/2 lime juice (use 1/2 lime)
- Carbohydrate 17.9188083506921 g
- Cholesterol 48.72 mg
- Fat 12.7573824826371 g
- Fiber 0.339752790059301 g
- Protein 11.678574583333 g
- Saturated Fat 7.72202820138763 g
- Serving Size 1 1 Serving (194g)
- Sodium 373.219138888888 mg
- Sugar 17.5790555606328 g
- Trans Fat 0.669711138888561 g
- Calories 230 calories
Combine ingredients. Refrigerate at least 30 minutes, preferably a couple of hours. Can rinse onion with hot water to take away some of sting.
