Brazilian Vinaigrette Or Pico De Gallo Food

BRAZILIAN SALSA

Brazilian Salsa image

Provided by aline_shaw

Number Of Ingredients 7

Ingredients

1 cup tomatoes, cored and diced (about 3 tomatoes)
1 cup diced green bell pepper (about 1 small bell pepper (cored, seeded and diced))
1 cup diced onion (about 1/2 an onion)
½ cup of a good olive oil
¼ white wine vinegar (or more if you like it more vinegary)
Salt and pepper to taste
2 Tbsp of finely chopped cilantro

Steps:

Add the vegetables to a large bowl
Add the oil and vinegar
Season with salt and pepper
Add the cilantro and give it a stir to combine everything
Cover and let it sit in the fridge for at least a half hour

PICO DE GALLO

Pico de Gallo image

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

Ingredients

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

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

Pico de Gallo image

Provided by Ree Drummond : Food Network

Categories condiment

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 yellow or red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

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

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 FROM THE GARDEN FOR A CROWD

Pico De Gallo from the Garden for a Crowd image

This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party!

Provided by Secret Agent

Categories Sauces

Time 4h30m

Yield 1/2 gallon, 24 serving(s)

Number Of Ingredients 16

Ingredients

8 cups tomatoes, seeded, chopped and drained
2 tablespoons garlic, minced
1/4 cup parsley, chopped fine
1/4 cup cilantro, chopped fine (more to taste)
1 red onion, chopped fine
1/2 white onion, chopped fine
4 scallions, chopped fine
1 green bell pepper, small, chopped fine
1 teaspoon chives, chopped fine
6 jalapeno peppers, seeded and chopped fine
2 tablespoons olive oil
1 tablespoon brown sugar
salt and pepper (to taste)
2 limes, juiced (use the zest from one lime as an add-in)
tomato sauce
tomato paste

Steps:

Prepare tomatoes and let drain while you chop the rest of the ingredients. I cut everything by hand the first time and got a backache so use your food processor if you have one.
Mix in a large bowl with a wooden spoon and pour into plastic containers. Do not process - this is a fresh salsa.
Store in the refrigerator for 3 or 4 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 31.6, Fat 1.3, SaturatedFat 0.2, Sodium 4.7, Carbohydrate 5.1, Fiber 1.3, Sugar 2.8, Protein 0.8