Mexican Pico De Gallo Recipes

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PICO DE GALLO

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 0



Pico De Gallo image

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.

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



Mexican Pico De Gallo image

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

1/2 cup jalapeno, chopped (roughly around 5-6 peppers)
1/2-1 cup tomatoes, chopped (i use roma tomatoes but any tomatoes will doexcept green tomatoes)
1/2 cup onion, chopped (i use yellow onion, but white onions do just as good just make sure NOT to use sweet onions)
1/2 cup fresh cilantro, chopped (dont chop it until you will add it so it stays fresh longer)
2 limes, juice of (you just need the squeezed juice)
1 avocado, chopped or mashed (optional, i use Hass Avocado it has the black bumpy skin or shell)
salt, to taste

FRESH MEXICAN TOMATO SALSA - PICO DE GALLO

Simple, fresh, delicious and a real crowd pleaser! This salsa is great served with tortilla chips ( I serve mine with along side recipe#369631 ) , spooned over scrambled eggs or an accompaniment to many of your favorite mexican dishes.

Provided by CHILI SPICE

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9



Fresh Mexican Tomato Salsa - Pico De Gallo image

Steps:

  • Combine all ingredients in a non-metallic bowl.
  • Best results when made earlier in the day if serving in the evening (this gives the salsa flavors a chance to marry).
  • Adjust ingredients to your liking.
  • Cover and refrigerate.
  • Great pared up with recipe#369631.

4 tomatoes, seeded and diced
1 green bell pepper, seeded and finely diced
1/2 white onion, finely chopped
2 minced garlic cloves (I like to use roasted garlic as the flavor is not as pungent)
2 tablespoons chopped fresh cilantro
1 jalapeno, seeded and finely chopped (optional)
1 lime, juice of
1 pinch salt
1 dash sugar

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



Pico de Gallo image

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

6 roma (plum) tomatoes, diced
½ red onion, minced
3 tablespoons chopped fresh cilantro
½ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin, or to taste
salt and ground black pepper 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



Pico de Gallo image

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.

1 1/2 pounds yellow or red tomatoes, seeded and chopped
1 small onion, chopped
1/2 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
2 serrano chiles*, seeded and minced (See Cook's Note)
Pinch kosher salt and fresh ground black pepper

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



Pico de gallo image

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

4 tomatoes , chopped
1 red onion , finely chopped
1 tbsp jalapeño peppers from a jar, drained and finely chopped
2 garlic cloves , crushed
small bunch coriander , roughly chopped
juice 1 lime

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



How to Make Pico de Gallo image

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

1 medium tomato, diced
1 onion, finely chopped
½ fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
½ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon pepper

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