Lucindas Pico De Gallo Recipes
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
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
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
Commonly added to Mexican dishes, this simple salsa brings a bright and fresh flavor.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Number Of Ingredients 0
Steps:
- Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.
PICO DE GALLO
Marcela Valladolid makes her Pico de Gallo recipe with a perfect balance of sweet yellow tomatoes and serrano chiles, which are a bit spicier than jalapenos.
Provided by Marcela Valladolid
Categories condiment
Time 40m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.
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
LUCINDA'S PICO DE GALLO
Serve this with Ground Turkey Tacos.
Provided by Martha Stewart
Categories Mexican Recipes
Number Of Ingredients 6
Steps:
- Combine ingredients in a medium bowl. Stir to combine.
LUCINDA'S MEATLOAF
Steps:
- 1. Preheat the oven to 325°F with a rack in the middle position. In a large bowl, soak the bread crumbs in the milk for 5 minutes. 2. Add the beef, onions, carrots, egg, salt, and pepper to the bread crumb mixture. Mix gently. 3. Shape the meat mixture into a loaf and put it in an 8 1/2-by-4 1/2-inch loaf pan. Make 3 holes, evenly spaced lengthwise, in the meat loaf and fill them to the top with the sauce. Bake for 40 to 45 minutes, until firm to the touch. Remove from the oven and let rest for 10 to 15 minutes. 4. Pour any accumulated juices over the top of the meat loaf. Slice and serve with the remaining chili sauce on the side.
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- Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
- Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
- This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.
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