PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)
It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Provided by mommy
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g
TORTILLA CHIPS WITH PICO DE GALLO
Make and share this Tortilla Chips with Pico de Gallo recipe from Food.com.
Provided by Anita Harris
Categories Tex Mex
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make chips: Cut tortillas into sixths and fry wedges in oil that has been heated to 375 degrees until crisp.
- Drain well on paper towels and place in a brown paper bag.
- Shake with garlic and salt.
- For Pice de Gallo: Combine all ingredients and chill 1-2 hours before serving with warm chips.
Nutrition Facts : Calories 136.7, Fat 1.7, SaturatedFat 0.3, Sodium 417.8, Carbohydrate 28.7, Fiber 5.2, Sugar 4.2, Protein 4.2
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