Pico De Gallo My Style Food

PICO DE GALLO

Steps:

• Mix ingredients together and season, to taste, with salt and pepper.

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.

PICO DE GALLO

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.

PICO DE GALLO

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.

PICO DE GALLO

Steps:

• Gently stir the tomatoes, chiles, garlic, onions, cilantro and lime juice in a medium bowl until completely combined. Taste and season with 1 1/4 teaspoons salt and more lime juice if needed. Let the pico sit uncovered to let the flavors meld, about 10 minutes.

PICO DE GALLO

Steps:

• In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.
• Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.

PICO DE GALLO

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...MY WAY!

Steps:

• SOAK AND RINSE ALL OF YOUR PRODUCE!
• Dice tomatoes and put into a medium size glass bowl.
• Sprinkle with garlic powder.
• Salt lightly.
• Roll lime until it is very squeezy. Cut in half and juice one half over tomatoes.
• Dice onion and add to bowl.
• Salt lightly (removes bitterness).
• Juice other half of lime over onion.
• Chop cilantro as you wish, coarse or fine--if you don't like it omit it! If you love it, use the whole bunch! (Don't twist the cilantro, chop it, as bruised cilantro can lend an unfavorable flavor)
• ~Now, you can mix this and eat as is, to have the pico de gallo Baja style, or~.
• Add salsa verde, mix well and serve or store up to 4 hours.
• *For spicier pico de gallo, add a jalepeno or two!
• **For salsa, add tomato sauce and salt to taste.
• Eat with tortilla chips, quesadillas, tacos, burritos, omelets, or add another can of tomato sauce, salt, heat and eat as soup -- my favorite!
• Double this recipe or triple for potlucks and family get togethers.

CHUNKY PICO DE GALLO

Steps:

• Stir together all ingredients; serve with tortilla chips, on scrambled eggs, as a fat-free salad dressing, etc.

PICO DE GALLO

Steps:

• In a bowl combine all ingredients.
• Enjoy.