Pico De Gallo Elote Cafe Food
AUTHENTIC PICO DE GALLO
Pico De Gallo is a popular Mexican salsa that's loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
- Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
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 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
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
Pico De Gallo is a super easy to make fresh tomato salsa you can serve with anything! From tortilla chips to tacos, enchiladas or Carne Asada! With a handful of ingredients, this Pico De Gallo is the perfect accompaniment!
Provided by Karina
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients and well combined. Refrigerate for 30 minutes before serving.
PICO DE GALLO
Commonly added to Mexican dishes, this simple salsa brings a bright and fresh flavor.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Number Of Ingredients 0
Steps:
- Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.
PICO DE GALLO -- ELOTE CAFE
Another fabulous recipe from Chef & Owner Jeff Smedstdd of the Elote Cafe in Sedona, AZ. Make this as chunky and spicy as you wish. Olive oil is nontraditional but it gives a special touch to the tomatoes. Plop a dollop over all your entrees or eat with crispy tortilla chips.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- After prepping the ingredients, mix together and enjoy.
- The sooner you eat it, the better.
Nutrition Facts : Calories 123.1, Fat 9.4, SaturatedFat 1.3, Sodium 299.9, Carbohydrate 10, Fiber 2.5, Sugar 6, Protein 1.6
CHORIZO - ELOTE CAFE
From Jeff Smedstad, Chef and Owner of the Elote Cafe, Sedona, AZ. This recipe includes his recipe for "The Cure" spice rub blend. Once everything is combined, allow the chorizo to cure for 6 hours up to 4 days before cooking. Prep time = making Cure seasoning, prepping & combining all ingredients. Cook time = 6 hour chill time, so plan ahead.
Provided by Chicagoland Chef du
Time 7h
Yield 2 pounds
Number Of Ingredients 19
Steps:
- Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
- Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
- Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
- Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).
Nutrition Facts : Calories 1699.2, Fat 98.8, SaturatedFat 36.2, Cholesterol 327.2, Sodium 57018.1, Carbohydrate 124.6, Fiber 6.5, Sugar 108, Protein 80.4
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
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
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.
GUACAMOLE -- ELOTE CAFE
The avocado is the star of this recipe. Chef Jeff Smedsted suggests using heavy, soft Hass avocados (or Bacon or Pinkerton varieties, if you can find them). These have a deep nutty flavor and richness that make Guacamole so satisfying. Serve with thick crispy tortillas
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cut the avocado in half, remove the pit. Scoop out the flesh into bowl.
- Add the onion, lime juice, cilantro, Salt, pepper and jalapeno and roughly mash all ingredients together.
- Top with garnishes.
- Serve with thick crispy tortilla chips.
Nutrition Facts : Calories 249.2, Fat 22.1, SaturatedFat 3.2, Sodium 120.5, Carbohydrate 15, Fiber 10.7, Sugar 1.7, Protein 3.2
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CLASSIC PICO DE GALLO RECIPE - COOKIE AND KATE
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4.9/5 (177)Calories 26 per servingCategory Dip
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
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