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    You are in: Home / Low-cholesterol / Homer's Traditional Pico De Gallo Recipe
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    Homer's Traditional Pico De Gallo

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 06, 2008

      This salsa is excellent. I used vine tomatos because I like them better than the roma. I added extra Jalepeno peppers so mind was nice a spicy. That method of melting the salt with the lime is the key. Thanks for sharing.

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    • on November 17, 2007

      I loved this recipe. It was like my grandma's when I was a kid. I am glad I found this! And the guacamole recipe is great too.

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    • on June 04, 2006

      Thank you for sharing Bud. The salsa was good. Salty, tart, spicy and refreshing.

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    • on May 29, 2006

      I hesitated doing this method...but it came out perfect!! I'm very pleased with the results! The 'salsa' is delicious! Thank you! I will forever do the salt and lime technique :))

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    • on May 27, 2006

      This is almost the same way my Mexican mother-in-law taught me to make pico de gallo. She uses vinegar instead of lime, but I like the flavor of lime. She also adds a couple of tablespoons of olive oil, which I also do. I think this tastes best freshly made because the salt pulls the liquid out of the tomatoes and changes their texture if left overnight, but that's my personal preference. This is a simple, authentic recipe that is fresh tasting and delicious. It's great on tacos.

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    Nutritional Facts for Homer's Traditional Pico De Gallo

    Serving Size: 1 (1226 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 65.6
     
    Calories from Fat 5
    36%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1761.0 mg
    73%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 4.5 g
    18%
    Sugars 8.0 g
    32%
    Protein 2.7 g
    5%

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