A friend made me some pico de gallo to put on my sautéd breakfast eggs. Here’s the quick, easy recipe for “pico de gallo a la Rosa”:
tomatoes 6 oz, onion 2 oz, one jalapeno pepper, cilantro3-4 tbsp chopped, salt
Chop all vegetables very finely. Use the entire jalapeno, including seeds. Use less jalapeno and discard the seeds if you want it mild (no pico!). Cilantro amount is 3-4 Tbsp. Combine all ingedients. Salt to taste. Makes 1.25 cups. Serving size is about 1/2 cup over three fried eggs or whatever. A half cup serving size (80 g) has 3 g of digestible carbohydrate. Recipe makes 1.25 cups or about three servings. Eat at room temperature, chilled, or heated at medium heat in a saucepan (about 5 minutes, until jalapenos lose their intense green color).
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