** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut tomatoes and onion in half. Place on grill with cut sides down.
3. Place jalapenos and garlic cloves on grill. Grill all sides of vegetables until charred.
4. In 2 batches, place roasted vegetables, cilantro and lime juice in food processor; chop to a chunky consistency.
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Dietary Notes:
This recipe is low-sodium with 11.5mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 28% of your daily recommended intake per serving. This recipe is high in Vitamin C with 64% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Garlic, Fructose Malabsorption, Cilantro, Onion allergies.