Roasted Corn Chipotle Tomato Pico De Gallo
35 mins (prep 20, cooking 15)
15 ingredients
8 servings
This recipe gets huge raves from all my friends and family. It is a fresh salsa or Pico de gallo with roasted corn and chipotle. It is very fresh and easy to make. Great as a dip for tortilla chips or as a side dish served with grilled meats. Recipe make about 5-6 cups.

Categories:  side-dish , <-60-mins , tomato , mexican , appetizer , diabetic , corn , time-to-make , vegan , dip , easy , inexpensive , vegetarian , vegetable ,
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Serving Size (20.46 g)
Servings 8
Amount per Serving
Calories 55.39 Calories from Fat 42.21
% Daily Value *
Total Fat 4.69g 57.66%
Saturated Fat 0.65g 25.93%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2071.01mg 690.34%
Total Carbohydrate 3.28g 8.75%
Dietary Fiber 1.11 g 35.5%
Sugars 1.59 g %
Protein 0.47g 7.47%
Vitamin A 987.49IU% Vitamin C 1.39mg%
Calcium 7.36mg% Iron 0.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
corn kernels, roasted, plum tomatoes, fresh lime juice, minced garlic cloves, chopped cilantro, pinch sugar