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 BY STAR
A Mexican lady taught me to make this recipe! I think it is delicious. My co-workers usually llke what I bring but this was SCARFED up. I think it was becase there wasn't too much japeleno. BUT IF YOU LIKE IT ADD MORE!
Provided by Starlita
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Seed and dice tomatoes.
- Pick cilantro leaves in small pieces (no stems).
- Squeeze in the juice of one lime.
- Slice green onions including the greens.
- Seed and chop the peppers.
- Add spices and vinegar.
- Mix all together.
- Refrigerate or serve.
Nutrition Facts : Calories 40, Fat 0.4, SaturatedFat 0.1, Sodium 15, Carbohydrate 9.3, Fiber 3, Sugar 4.5, Protein 1.9
HOW TO MAKE PICO DE GALLO
Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!
Provided by Paula Stotts
Categories Salsa
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine tomato, onion, jalapeno pepper, cilantro and green onion in a medium bowl. Season with garlic powder, salt, and pepper. Stir until evenly distributed.
- Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 21 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 76.3 mg, Sugar 2.3 g
PICO DE GALLO
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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
PICO DE GALLO WITH PLANTAIN CHIPS
Tomatoes, red onion, cilantro, and lime juice combine to make a fresh, flavorful pico de gallo perfect for serving with baked plantain chips or spooning over beans and rice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a medium bowl, combine tomatoes, onion, cilantro, lime juice, and jalapeno. Season with salt and pepper and serve with Baked Plantain Chips.
Nutrition Facts : Calories 30 g, Fiber 1 g, Protein 1 g
ULTIMATE PICO DE GALLO
Make and share this Ultimate Pico De Gallo recipe from Food.com.
Provided by Major K.
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients as you prepare them.
- Chill before serving.
- Serves four.
PICO DE GALLO
The chile ribs and seeds are the determining factor as to how hot this Pico de Gallo will be. Leave them in for maximum heat, or remove them if you prefer less kick.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine ingredients in a bowl. Serve immediately, or refrigerate for up to 1 hour.
PICO DE GALLO
This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. -Jeannie Trudell, Del Norte, Colorado
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PICO DE GALLO DE ALICIA
An authentic Mexican salsa made with tomatoes, onions, and jalapenos. Serve with tacos, nachos, tortilla chips, black beans, refried beans, or fajitas or use as an ingredient in many Mexican recipes. My family uses it as a side in which to dip grilled steak. If you like it hot, then this is for you; this pico is not for the faint of heart. It is very hot, which most people in my circle like. If you don't like highly spicy dishes, you might might want to try something less spicy or cut down the jalapeno and use a type pepper that is more to your taste.
Provided by bjr6350
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 4h20m
Yield 6
Number Of Ingredients 7
Steps:
- Mix tomato, red onion, jalapeno pepper, cilantro, garlic, and lime juice in a bowl; season with garlic salt and stir.
- Cover bowl with plastic wrap and refrigerate at least 4 hours.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 4.7 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.8 g, Sodium 305.8 mg, Sugar 2.3 g
BEK'S FAMOUS PICO DE GALLO
This started with my sister in law, moved to my mother in law, Sally, of the many other recipes I've posted, and now I've adapted it for my family. I decided a while back to use canned RoTel instead of fresh tomatoes and habaneros as she does, simply because it gave more consistent flavor and heat. Also, the preservaties in the canned version keep it from getting too watery the next day (not that there's often any LEFT the next day once DH sees it in the fridge!) Feel free to sub fresh when tomatoes are in season with the hot peppers of your choice; just watch for mushy tomatoes, though, that can ruin a good batch faster than anything. Most of the ingredients are to taste, so feel free to play with the amounts. I never measure, so these are approximate. Oh, and fresh cilantro is ESSENTIAL!
Provided by Gatorbek
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make sure tomatoes are drained well.
- Combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors.
- You can eat it right away, though!
- If you're using fresh tomatoes and peppers, you'll want to add about 1/4 tsp to 1/2 tsp of salt to taste.
- Since i use canned, I don't add any salt.
- My favorite chips are blue corn chips - enjoy!
Nutrition Facts : Calories 34.3, Fat 0.4, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 7.6, Fiber 2.1, Sugar 4.1, Protein 1.7
EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
CHEF SCOTT'S PICO DE GALLO
Tomatoes, cilantro, and spices in perfect harmony!
Provided by Chef Scott
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 25
Number Of Ingredients 10
Steps:
- Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.
Nutrition Facts : Calories 51.1 calories, Carbohydrate 2.8 g, Fat 4.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 562.3 mg, Sugar 1.4 g
PICO DE GALLO RECIPE BY TASTY
Here's what you need: roma tomatoes, red onion, jalapeño, garlic, fresh cilantro, kosher salt, ground black pepper, lime
Provided by Pierce Abernathy
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice in a small bowl and stir.
- Transfer to an airtight container and store in the fridge up to 6 days.
- Enjoy!
Nutrition Facts : Calories 48 calories, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
PICO DE GALLO
The strong flavors of scallions, cilantro and jalapeño complement the sweet juiciness of summer tomatoes in this traditional salsa. It makes the perfect accompaniment to grilled steak or tortilla chips.
Provided by Mark Bittman
Categories easy, condiments, editors' pick
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients but cilantro, and taste. Add more salt, pepper or chilies if desired. Stir in half the cilantro, and set aside for 30 to 60 minutes. Adjust seasoning, garnish with remaining cilantro, and serve.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 626 milligrams, Sugar 8 grams
PICO DE GALLO
This classic salad is the perfect side to a steak fajita or a barbecued rib-eye
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.
Nutrition Facts : Calories 29 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
EASY PICO DE GALLO
This salsa goes well with grilled or broiled chicken, pork, beef, or lamb.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a nonreactive bowl, combine all ingredients. Let stand 5 minutes.
Nutrition Facts : Calories 34 g, Fat 2 g, Protein 1 g
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