Erins Pico De Gallo Recipes
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
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
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
PICO DE GALLO
Steps:
- In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.
- Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.
ERIN'S PICO DE GALLO
This is by far the best pico I have ever had. Fresh cilantro and sweetened lime juice are key to making this recipe really delicious. You can find the lime juice in the aisle with margarita mixers and such. This makes a lot to feed a crowd!
Provided by Erin Downey
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 40
Number Of Ingredients 6
Steps:
- Place the tomatoes, onion, jalapeno peppers, cilantro, and lime juice into a large mixing bowl. Sprinkle with taco seasoning and stir gently until evenly mixed. Cover and refrigerate at least 1 hour to allow the flavors to blend before serving.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 19.3 mg, Sugar 2.9 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
MEXICAN PICO DE GALLO
Ok i learned to make this Pico de Gallo from my mother who learned it from her mother and it has been like that since the women in my family has been making it. This Pico de Gallo can can be as tangy as you want it to be if you want more lime add more if you want more spicyness add of course more jalapeños. Tips: Remove the seedsand veins of the peppers if you dont want it to be too spicy hot. Optoinal: Add Avocado to give the Pico de Gallo a blend between the spicy Jalapeños and the sweet Avocado. But be advised when you use Avocado you must eat it sooner since Avocado goes bad faster then the other ingredient, but the good news is that the acidic nature of the jalapeño keeps the avocado from spoiling so soon. Store in a sealable container in the fridge.
Provided by Sami D
Categories Sauces
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix the chopped Jalapeños, Tomatoes, Onions in a medium size bowl. Optional here also add the Avocado if you choose to use it.
- Add the Lime juice and salt to taste.
- Finally add the Cilantro last because since its a herb it will wilt faster and you don't want brown little leaves in your food.
Nutrition Facts : Calories 40.6, Fat 3, SaturatedFat 0.4, Sodium 2.7, Carbohydrate 3.8, Fiber 1.8, Sugar 1, Protein 0.7
ERIN'S PICO DE GALLO
This is by far the best pico I have ever had. Fresh cilantro and sweetened lime juice are key to making this recipe really delicious. You can find the lime juice in the aisle with margarita mixers and such. This makes a lot to feed a crowd!
Provided by Erin Downey
Categories Tomato Salsa
Time 1h30m
Yield 40
Number Of Ingredients 6
Steps:
- Place the tomatoes, onion, jalapeno peppers, cilantro, and lime juice into a large mixing bowl. Sprinkle with taco seasoning and stir gently until evenly mixed. Cover and refrigerate at least 1 hour to allow the flavors to blend before serving.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 19.3 mg, Sugar 2.9 g
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