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Canyon Ranch Pico de Gallo
Makes 3 Cups
*4 medium tomatoes, diced
*1 1/2 cups diced canned tomatoes
*1/2 cup diced red onion
*3 tbls. chopped scallions
*1/2 cup diced yellow bell pepper
*1 tbls. seeded and diced jalapeno pepper
*1/4 cup chopped fresh cilantro
*1 1/2 tbls. fresh lime juice
*1 tsp. salt
*1/4 tsp. black pepper
*1/2 tsp. dried oregano leaves
*1/4 tsp. garlic powder
1Place all ingredients in a food processor and mix briefly - vegetables should remain chunky.
2Pour in a bowl with a cover and refrigerate. May be stored up to a week.
  • EACH 2 TABLESPOON SERVING CONTAINS APPROXIMATELY: 10 calories, 2 gm. carbohydrate, trace fat, 0 mg. cholesterol, trace protein, 122 mg. sodium, trace fiber

Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona