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Ingredients
- 2 x Asiago cheese miniature baguettes
- 6 x fresh tomatoes
- 1 can whole peeled tomatoes
- 1 x fresh jalapeno pepper chopped
- 1 x onion diced
- 1/2 bn fresh cilantro minced
- 1/4 ounce chopped garlic
- 1/2 tsp grnd cumin
- 1/8 c. sugar
- 1/4 c. apple cider vinegar
Directions
- To make the Breadchips: Slice baguettes very thin (1/8-inch) and lay slices on a baking sheet. Each miniature baguette will yield approximately 100 chips. Sprinkle the bread with garlic, salt, and brush lightly with melted butter. Bake in a 350 degree oven for 20 min.
- Pico de Gallo (a salsa-like relish): Chop fresh tomatoes into small pcs. Add in chopped jalapeno, minced cilantro, minced onion, chopped garlic, cumin, sugar, and vinegar. Drain all liquid from the can of tomatoes and chop them roughly. Add in canned tomatoes to the rest of the ingredients and mix together. Cover and chill several hrs or possibly overnight before serving. Serve with breadchips.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1202g | |
| Calories 344 | |
| Calories from Fat 19 | 6% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 2537mg | 72% |
| Total Carbs 77.37g | 21% |
| Dietary Fiber 13.9g | 46% |
| Sugars 55.73g | 37% |
| Protein 10.46g | 17% |
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