Spicy Pico De Gallo Recipes

PICO DE GALLO RECIPE (MILD OR SPICY)

Steps:

• Add diced onion and lime juice to medium bowl to marry flavours for a few minutes.
• Add rest of ingredients, stir, adjust seasoning if necessary.
• Enjoy!

PICO DE GALLO

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

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.

SPICY PICO DE GALLO

Steps:

• Place all ingredients into a bowl except crushed red peppers. Stir well and place in refrigerator for 20 minutes before serving.
• Top with crushed red peppers, if you dare.

PICO DE GALLO

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

PICO DE GALLO

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.

PICO DE GALLO

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.

SPICY PICO DE GALLO

Steps:

• Combine all ingredients in medium bowl; toss to blend well. Season to taste with salt and pepper. Let stand at least 30 minutes for flavors to develop.

HOW TO MAKE PICO DE GALLO

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.

SPICY PICO DE GALLO

Steps:

• Combine tomatoes, onion, cilantro and jalapeño pepper in large bowl.
• Sir in picante sauce and lime juice.
• Cover; refrigerate 1 hour to let flavors blend.

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

SPICY PICO DE GALLO CHICKEN BAKE

Steps:

• Heat oven to 400°F Spray 13x9-inch glass baking dish with cooking spray. Grind all rub ingredients in mortar with pestle or in electric coffee grinder until as fine as possible. (Don't worry if larger pieces remain.).
• Dry chicken with paper towels. Brush with 1 tablespoon of the oil; sprinkle tops with half of the rub. Heat remaining 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Cook chicken, rub-side up, 2 minutes or until browned; turn. Sprinkle with remaining rub; cook 2 minutes or until browned.
• Pour 1 1/3 cups of the pico de gallo into baking dish. Sprinkle with lemon peel; top with chicken. Cover with foil. Bake 10 minutes; drizzle with lemon juice. Bake, covered, an additional 5 minutes or until chicken is no longer pink in center. Serve with remaining 2/3 cup pico de gallo.
• TIP *One tablespoon chopped canned chipotle chiles can be used instead to make a wet rub.