PICO DE GALLO
Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!
Provided by Rachel Love
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g
CHUNKY PICO DE GALLO
Pico de Gallo translates to "rooster's beak" in English (when you dip tortilla chips into it, your thumb and forefinger loosely resemble a pecking chicken). Didn't you always wonder where the name came from?
Provided by SharleneW
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients; serve with tortilla chips, on scrambled eggs, as a fat-free salad dressing, etc.
Nutrition Facts : Calories 37.4, Fat 0.3, SaturatedFat 0.1, Sodium 589.8, Carbohydrate 8.6, Fiber 2.2, Sugar 4.8, Protein 1.6
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
PICO DE GALLO
Make and share this Pico De Gallo recipe from Food.com.
Provided by waterrockets
Categories Sauces
Time 40m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Peel and mince the garlic; Combine with olive oil in a small skillet and sauté over low heat until it just starts to turn color dont let it brown; For a sharper taste, garlic can be left raw, and olive oil left out (great if you love garlic).
- Wash and dice the tomatoes and place in a large bowl (one that can hold 1-1/2 gallons of salsa); Wash the cilantro, and cut 3/4 of the length of the stems from the bundle.
- Wash the peppers, and remove the stems; Chop the onion, peppers (with seeds and veins), and cilantro and add to the bowl.
- NOTE: The previous step will make a chunky salsa, or Pico de Gallo, and is the recipe I usually make (and most people prefer it); If you want a more traditional salsa texture, or just want to save a lot of time, use a food processor to finely chop everything except the canned tomatoes.
- Strain the canned tomatoes to remove most of the water; If you dont have petite diced canned tomatoes, then dice these; Add them to the bowl.
- Add the sautéed garlic to the bowl.
- Slice the lime in half and squeeze the juice from both halves into the bowl.
- Add the vinegar.
- Add 1 Tbsp of the salt, and reserve the other.
- Mix well with wooden spoons and salt to taste (test by dipping with tortilla chips); The canned tomatoes contain salt and the Roma Tomatoes vary in sweetness, so this may cause variation in the right amount of salt.
Nutrition Facts : Calories 20.3, Fat 0.4, SaturatedFat 0.1, Sodium 385.4, Carbohydrate 4.3, Fiber 1, Sugar 2.4, Protein 0.6
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