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
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
Food Network
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Dice up equal quantities of tomatoes and onions. 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 the lime into 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
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
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
Simple and a great dish to accompany mexican entrees. I reviewed all the other Pico de Gallo recipes and this one was different. Hope you like it! (Recipe courtesy of www.thatsmyhome.com)
Provided by Petite Mommy
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together until well blended.
- It is better if allowed to set overnight.
Nutrition Facts : Calories 73.4, Fat 3.7, SaturatedFat 0.5, Sodium 1172.6, Carbohydrate 9.6, Fiber 2.5, Sugar 5.3, Protein 1.8
PICO DE GALLO
Steps:
- Place all ingredients in a food processor and mix briefly.
Nutrition Facts : Calories 10, Sodium 122 milligrams, Carbohydrate 2 grams
CALIFORNIA PICO DE GALLO
Living most of my life in California I have a fondness for Mexican food. I developed this recipe after eating at many different restaurants & home cooked meals. It is a simple & healthy recipe that I want to share.
Provided by ct in ut
Categories Onions
Time 10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in bowl and serve.
- Hints: Tastes great on eggs or rice or a taco or my new favorite, "Healthy Baked Corn Tortilla Chips, recipe #263512." Also find the much less expensive fresh cilantro next to the bunched parsley vs. the prepackaged cilantro in the plastic boxes in the ready made salad mix section of the supermarket.
- Variations: Spice it up with a diced chipotle pepper or 1/2 teaspoon garlic powder or use 1/2 cup fresh diced celery in place of the celery seed for more of a crunch.
Nutrition Facts : Calories 17.9, Fat 0.2, Sodium 4.2, Carbohydrate 4, Fiber 0.9, Sugar 2.1, Protein 0.7
PICO DE GALLO...MY WAY!
This is a wonderful recipe, adjust at will. Not everyone is a fan of cilantro...just adjust the recipe to fit you! It's hard to mess up, just give it a shot.
Provided by Chez Crinklebug
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- SOAK AND RINSE ALL OF YOUR PRODUCE!
- Dice tomatoes and put into a medium size glass bowl.
- Sprinkle with garlic powder.
- Salt lightly.
- Roll lime until it is very squeezy. Cut in half and juice one half over tomatoes.
- Dice onion and add to bowl.
- Salt lightly (removes bitterness).
- Juice other half of lime over onion.
- Chop cilantro as you wish, coarse or fine--if you don't like it omit it! If you love it, use the whole bunch! (Don't twist the cilantro, chop it, as bruised cilantro can lend an unfavorable flavor)
- ~Now, you can mix this and eat as is, to have the pico de gallo Baja style, or~.
- Add salsa verde, mix well and serve or store up to 4 hours.
- *For spicier pico de gallo, add a jalepeno or two!
- **For salsa, add tomato sauce and salt to taste.
- Eat with tortilla chips, quesadillas, tacos, burritos, omelets, or add another can of tomato sauce, salt, heat and eat as soup -- my favorite!
- Double this recipe or triple for potlucks and family get togethers.
Nutrition Facts : Calories 72.7, Fat 0.6, SaturatedFat 0.1, Sodium 620.1, Carbohydrate 16.8, Fiber 3.6, Sugar 8.6, Protein 2.9
WWU PICO DE GALLO
This is a variation of your traditional Pico that my college roommates and I started making -- motivated mainly by our desire to get avocados into any and all food in one way or another.
Provided by joy of jess
Categories Onions
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl stir together the onions, tomatoes, cilantro and garlic.
- Add the avocado and stir gently.
- Add lime and lemon juice and salt to taste.
- I like to let it sit for @ least a half an hour in the fridge so all the flavors can meld, but it usually doesn't make it there!
Nutrition Facts : Calories 143.4, Fat 11.2, SaturatedFat 1.6, Sodium 11.2, Carbohydrate 11.6, Fiber 6.3, Sugar 3.2, Protein 2.4
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