Beks Famous Pico De Gallo Food

PICO DE GALLO

Pico De Gallo image

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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

Pico de Gallo image

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

Ingredients

6 plum tomatoes, chopped
1 small onion, finely chopped
1/2 cup chopped fresh cilantro
1 to 2 jalapeno pepper, seeded and finely chopped
3 tablespoons lime juice (about 1 lime)
1 tablespoon cilantro stems, finely chopped
1 garlic clove, minced
1/4 teaspoon salt

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

Pico de Gallo image

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

Ingredients

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

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

Pico de gallo image

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

Ingredients

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

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

Pico de Gallo image

I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!

Provided by EdsGirlAngie

Categories Sauces

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1/2 cup cilantro leaf, chopped (or more to taste!)
2 -3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
salt

Steps:

Combine all ingredients; cover and refrigerate for at least an hour.
This tastes best the same day that it's made, but is okay the next day.

BEK'S FAMOUS PICO DE GALLO

Bek's Famous Pico De Gallo image

This started with my sister in law, moved to my mother in law, Sally, of the many other recipes I've posted, and now I've adapted it for my family. I decided a while back to use canned RoTel instead of fresh tomatoes and habaneros as she does, simply because it gave more consistent flavor and heat. Also, the preservaties in the canned version keep it from getting too watery the next day (not that there's often any LEFT the next day once DH sees it in the fridge!) Feel free to sub fresh when tomatoes are in season with the hot peppers of your choice; just watch for mushy tomatoes, though, that can ruin a good batch faster than anything. Most of the ingredients are to taste, so feel free to play with the amounts. I never measure, so these are approximate. Oh, and fresh cilantro is ESSENTIAL!

Provided by Gatorbek

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 ounce) cans tomatoes, Rotel with green chiles
3 green onions, chopped
1/4 cup fresh cilantro, finely chopped (Use scissors in a coffe mug)
1 tablespoon fresh lime juice
1 tablespoon garlic, minced (jarred is fine)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin (comino)
salt

Steps:

Make sure tomatoes are drained well.
Combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors.
You can eat it right away, though!
If you're using fresh tomatoes and peppers, you'll want to add about 1/4 tsp to 1/2 tsp of salt to taste.
Since i use canned, I don't add any salt.
My favorite chips are blue corn chips - enjoy!

Nutrition Facts : Calories 34.3, Fat 0.4, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 7.6, Fiber 2.1, Sugar 4.1, Protein 1.7

BEK'S BLACK BEAN SALSA/PICO DE GALLO

Bek's Black Bean Salsa/Pico De Gallo image

I love this with pork chops and yellow rice, as an alternative to plain black beans. It's also a great colorful dip to put out for parties with tortilla chips or pita chips. This can be served warm or cold, we like it both ways. This recipe started with leftovers from Recipe #289407, then adding the black beans, corn, and red bell pepper and some additional spices. I've written this to be made from scratch, but it might help to glance through that recipe first. I also included some variations I've tried at the bottom of the directions - as always, let me know how you change it up.

Provided by Gatorbek

Categories Black Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) cans Rotel Tomatoes, with green chiles
3 green onions, chopped
1/4 cup fresh cilantro, finely chopped (Use scissors in a coffe mug)
2 tablespoons fresh lime juice
1 tablespoon garlic, minced (jarred is fine)
1 teaspoon dried oregano
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn or 1 (8 3/4 ounce) can corn, drained
1/2 cup red bell pepper, diced
salt

Steps:

Combine all ingredients in a large bowl.
Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
Variations:
Try roasted red bell pepper instead of fresh for a great, smoky taste.
Use different colored bell peppers for a more festive look.
Add 1/4 cup diced red onion.
Add diced jalepenos or habaneros to kick it up.
Let me know any other variations you try!

Nutrition Facts : Calories 144, Fat 0.9, SaturatedFat 0.2, Sodium 383.8, Carbohydrate 28.5, Fiber 7.5, Sugar 0.8, Protein 8.3

CHEF SCOTT'S PICO DE GALLO

Chef Scott's Pico de Gallo image

Tomatoes, cilantro, and spices in perfect harmony!

Provided by Chef Scott

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h30m

Yield 25

Number Of Ingredients 10

Ingredients

7 tomatoes, cut into 1/4-inch dice
1 large red onion, cut into 1/4-inch dice
2 cups chopped fresh cilantro
2 jalapeno peppers, seeded and minced
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon minced garlic
2 tablespoons lime juice
½ cup distilled white vinegar
½ cup vegetable oil

Steps:

Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.

Nutrition Facts : Calories 51.1 calories, Carbohydrate 2.8 g, Fat 4.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 562.3 mg, Sugar 1.4 g

TEXAS BEST PICO DE GALLO

Texas Best Pico De Gallo image

In Texas and Mexico, this is known as pico de gallo, but in Central America it's known as Chismol. It's best with fresh vegetables from the garden or farmers market. Tip: do not overchop ingredients; onion and tomatoes should not be mushy. We use pico de gallo as a relish, dip, topping for baked potatoes, Mexican food or fish, or mix it with pinto beans, black-eyed peas or rice.

Provided by PanNan

Categories Mexican

Time 20m

Yield 1 quart

Number Of Ingredients 9

Ingredients

3 cups chopped sweet onions (like Texas 1015's)
3 cups diced firm fresh tomatoes
2 avocados, peeled, seeded and diced
2 teaspoons finely chopped serrano peppers or 2 teaspoons jalapeno peppers
3 tablespoons chopped cilantro
2 limes, juice of
salt
pepper
garlic powder

Steps:

Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
Drain if too juicy.
Chill and serve.

TRADITIONAL PICO DE GALLO

Traditional Pico De Gallo image

Make and share this Traditional Pico De Gallo recipe from Food.com.

Provided by animal_luver

Categories < 15 Mins

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups seeded and chopped plum tomatoes or 2 cups roma tomatoes
3/4 cup chopped onion
3 tablespoons minced seeded jalapeno chilies
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Mix all ingredients in medium bowl. Season to taste with additional lime juice, salt or pepper, if desired.
Store, covered, in refrigerator until ready to use.

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