Grilled Pico De Gallo Food

GRILLED OYSTERS WITH MANGO PICO DE GALLO AND RED CHILI HORSERADISH

Steps:

• Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.
• Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.
• Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.

PICO DE GALLO GRILLED CHEESE SANDWICH

Steps:

• Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.
• Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up.
• Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.

MARINATED SALMON WITH PICO DE GALLO

Steps:

• Combine first six ingredients in a zip lock bag or bowl.
• Add salmon and seal or cover.
• Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
• Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
• Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).

GRILLED SALMON WITH STRAWBERRY & AVOCADO PICO DE GALLO

Steps:

• In a Large bowl whisk together all marinade ingredients and add salmon fillets. Refrigerate for 2 or more hours.
• In a medium mixing bowl, combine all pico de gallo (salsa) ingredients EXCEPT the strawberries. Blend by gently stirring the ingredients with a rubber spatula. Cover and refrigerate for at least 1 hour, stirring once or twice. (Just before serving, add the strawberries to the pico de gallo mixture; give another gentle stir with a rubber spatula.).
• When ready, preheat the gas grill or charcoal BBQ to 325°F/162°C Prepare the grill for indirect cooking.
• Remove salmon fillets and discard marinade. Place marinated salmon fillets on a well-oiled fish grilling rack. Grill the fillets over briquettes (about 4 inches from fire) or over a gas flame for 9 to 10 minutes per side -- Grill until the salmon is nicely browned. Gently flip the fish and continue to grill for another 9 to 10 minutes. Transfer to a warm serving platter; let stand for 3 minutes. Top with salsa and serve immediately.
• Serve with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar, toasted sourdough bread and a light and fruity Rose' wine -- Enjoy!
• Cook's Tips: (1) Ocean Trout steaks, Swordfish, Cod or even grilled chicken are delicious alternatives to Salmon. (2) This strawberry pico de gallo is equally delicious served as bruschetta (on lightly oiled and grilled sliced focaccia).
• (This recipe can be doubled).

GRILLED CHICKEN BAKED WRAPS WITH PICO DE GALLO

Steps:

• Make the Pico de Gallo:.
• Combine all ingredients in glass bowl. Mix well to combine. Refrigerate at least 1/2 hour or until ready to use.
• Soak Chicken cutlets in water and vinegar for about 10 minutes.
• Rinse several times with cold water, pat dry and transfer to mixing bowl or ziploc bag.
• To the chicken add, garlic, juice of 2 limes, olive oil, oregano, salt and black pepper to taste. Mix well and let marinade for a least 1/2 hour (the longer it marinades, the better it will taste). If marinating more than one hour, refrigerate, but bring to room temperature before grilling.
• Preheat indoor or outdoor grill to medium high heat. (If using indoor grill cook chicken in batches, 2 or 3 at a time).
• Add chicken and cook 3 minutes per side. Let chicken rest for 10 minutes, then dice in small pieces.
• Add chicken to flour tortillas, top with Pico de Gallo and Shredded Cheddar Cheese.
• Roll the tortillas up, place on greased baking sheet seam side down.
• Bake @ 350 degrees for 20 minutes.

MOE'S SOUTHWEST GRILL PICO DE GALLO COPYCAT RECIPE

Steps:

• Drain the chopped tomatoes in a colander.
• Mix all ingredients in a large bowl.
• Let sit at room temperature for at least 1 hour to let the flavors combine.

PICO DE GALLO

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

GRILLED CORN PICO DE GALLO

Steps:

• 1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
• 2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)