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This low calorie banana bread is a tweaked version of my mother’s banana bread recipe, which originally called for far more sugar and butter. Nothing beats a fresh pico de gallo, or fresh salsa when it comes to fresh Mexican cuisine. While it is absolutely delicious, I wanted to create a recipe that would taste quite similar, but that I could make on a more regular basis and not worry too much about the fat and calories! Packed with fresh tomatoes and other peppers and vegetables, this fresh pico de gallo recipe is one condiment that you can go crazy with, as it is very low in calories and rather high in nutrients.This fresh pico de gallo calls for all the ingredients you would expect including fresh robust tomatoes, sweet onions, and peppers plus fresh lime and cilantro. In a large mixing bowl, combine the softened butter and the sugar, and beat with a mixer at medium speed, about 3 minutes or until the butter and the sugar are well combined and is light and fluffy.
Add in the chopped onion, chopped green bell pepper, chopped jalapeno pepper, the fresh lime juice, and the chopped cilantro. The applesauce in this recipe serves two purposes by replacing half of the butter, and adding sweetness since the sugar is cut in half.

Carefully pour all of the batter into the loaf pan, using a spatula to scrape the sides of the bowl.6.
It is a rather key ingredient in making the bread leaner and healthier than a standard banana bread recipe.
Place the bread pans in the oven, and bake at 350° for 50 minutes to 1 hour, or until a wooden pick inserted in center of the bread comes out clean.7. If you prefer more of a kick, add a whole jalapeno, or even two!You may wonder to yourself what the difference is between pico de gallo and salsa. The bread turns out wonderfully moist, and fills the whole house with its mouth-watering aroma while baking.
Lightly spoon the all-purpose flour and whole wheat flour into dry measuring cups, and level with a knife. You may have heard pico de gallo referred to as fresh salsa, and this is a good clue as to how salsa and pico de gallo may be considered different.

Serve the pico de gallo immediately, or place it in a container, cover tightly, and store in the fridge until you are ready to serve it.
Salsa, too may be cooked, while pico de gallo is generally not cooked at all but is rather fresh tomatoes, onions, and peppers chopped and served fresh. Serve the pico de gallo with tortilla chips, or as a topping for everything Mexican from tacos and tostadas to grilled chicken or fish.
If you are feeling extra ambitious, try making up a batch of your own baked tortilla chips.

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