Mix standard pico de gallo veggies with lime vinaigrette in this El Paso Pico de Gallo Recipe. This pico de gallo recipe is sure to be a chip's best friend.
What You Need
Original recipe yields 20 servings
4 large plum tomatoes (1 lb.), seeded, chopped
1/3 cup finely chopped onions
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1/4 cup chopped fresh cilantro
2 jalapeño peppers, seeded, finely chopped
2 cloves garlic, minced
1/2 tsp. black pepper
2 pkg. (6.25 oz. each) scoop-shaped baked tortilla chips
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Let's Make It
Combine all ingredients except chips.
Serve with chips.
Substitute serrano peppers for the jalapeño peppers.
We recommend using a white onion to prepare this salsa since that's the variety of onion used to prepare the classic Mexican salsa.
Recipe can be prepared ahead of time. Refrigerate up to 2 days before serving.
How to Seed the Tomatoes
Cut tomatoes in half, then scrape out the seeds with a spoon.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.