15 Minute Pico De Gallo Food

15 MINUTE PICO DE GALLO RECIPE

Steps:

• Fit the bowl of your food processor with a chopping blade.
• Add half the onion, the garlic, and cilantro to the bowl.
• Put the lid on and pulse the processor 2 to 3 times.
• When it's chopped, add the half of jalapeno (seeds and pith removed).
• Pulse to chop again.
• Cut the tomatoes in half, add them, and pulse just enough to chop.
• Add salt and lemon juice to taste.
• Pulse one more time to combine.
• Pour in a bowl, cover, and refrigerate until ready to serve (or pour in a bowl, then add salt and lemon juice to taste and stir with a spoon, cover, and refrigerate until ready to serve).

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.

NACHOS WITH RAW CORN PICO DE GALLO

Steps:

• Make the pico de gallo: Soak the red onion in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalapeños and brine, lime juice and a big pinch each of salt and pepper in a medium bowl. Add the red onion and toss. Season with more salt if needed; set aside for at least 15 minutes.
• Make the nachos: Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth, then add the chili powder and whisk until toasted, 1 to 2 more minutes. Reduce the heat to medium low and whisk in 1/2 cup milk. Add the remaining milk and cook, whisking, until the mixture starts to simmer and thickens slightly. Add the cheese by the handful, whisking to melt before adding more. Cook, whisking, until smooth. Season with salt.
• Layer the tortilla chips, cheese sauce and corn pico de gallo on a platter.