Pico De Gallo Norteño Food

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 (AUTHENTIC)

Pico de Gallo (Authentic) image

This is an authentic recipe for Pico de Gallo from "Truly Mexican", a fabulous cookbook filled with authentic Mexican recipes. Use this recipe as a base and adjust to your taste - more or less spiciness, and even add olive oil if you want! This makes enough for 8 tacos (as a topping).

Provided by Nagi | RecipeTin Eats

Categories Sides

Time 5m

Number Of Ingredients 6

Ingredients

3 large tomatoes
1/3 cup cilantro/coriander leaves (, roughly chopped)
1/4 cup finely chopped white onion ((Note 1))
1 1/2 tbsp finely chopped jalapeño or serrano chilli ((adjust to taste))
1 - 2 tbsp lime juice ((adjust to taste))
1/2 tsp salt ((table salt) or 3/4 tsp kosher / sea salt flakes)

Steps:

Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

PICO DE GALLO NORTEñO

Pico de Gallo Norteño image

This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.

Provided by Zarela Martinez

Categories Salsa Tomato Vegetarian Summer Quick & Easy Cilantro Jalapeño Chile Pepper Vegan Soy Free Wheat/Gluten-Free Tree Nut Free snack Dip Condiment/Spread

Yield about 4 cups

Number Of Ingredients 8

Ingredients

2-4 jalapeño or serrano chiles or use more or less to taste, tops trimmed but not seeded
1 medium garlic clove
4 large, ripe fresh tomatoes, peeled but not seeded (about 2 ½ pounds)
6-8 scallions with part of green tops
¼ cup (not packed down) fresh cilantro leaves, stripped from stems
Juice of 1 large lime
Salt to taste
1 teaspoon Mexican oregano, or to taste

Steps:

With a large sharp knife, chop chiles very fine and reserve. Mince the garlic. Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place all fresh ingredients except chiles in a large bowl. If tomatoes are very dry and juiceless, gradually add up to ½ cup cold water to give a light salsa consistency. Stir to mix ingredients. Add chiles a little at a time, tasting, until it is as hot as you like. Add 1 teaspoon (or to taste) crumbled oregano. Squeeze lime juice into the salsa; gradually add salt to taste. Use at once.

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.

PICO DE GALLO

Pico De Gallo image

Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!

Provided by Paula Stotts

Categories Appetizers and Snacks Spicy

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 medium tomato, diced
1 onion, finely chopped
½ fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
½ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon pepper

Steps:

In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Nutrition Facts : Calories 21 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 76.3 mg, Sugar 2.3 g

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

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

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 tomatoes, diced
1 white onion, diced
1 serrano or jalapeno pepper, minced
1 tablespoon cilantro leaves, minced
1 lime, juiced
Kosher salt and freshly ground black pepper
Tortilla chips, for serving

Steps:

In a bowl, combine the tomatoes, onion, chile, and cilantro. Mix well to incorporate the ingredients evenly. Add the lime juice and season, to taste, with salt and pepper. Serve with tortilla chips.

PICO DE GALLO

Pico De Gallo image

There are a number of Pico de Gallo recipes here on Zaar, but, I believe, not one just like this one, which comes from the 2004 Healthy Latino-Recipes Made with Love.

Provided by Sydney Mike

Categories Sauces

Time 5m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb tomatoes, ripe, chopped
1 1/2 cups onions, chopped
1/3 cup fresh cilantro, chopped
2 jalapeno peppers, seeds removed, chopped (or 1/2 to 3 peppers!)
2 tablespoons lime juice
2 garlic cloves, minced
1/4 teaspoon salt

Steps:

Combine all ingredients in medium bowl with a cover.
Serve immediately, using to season a meal or with tortilla chips, OR cover & refrigerate up to 3 days.

TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)

Tamales con Elote y Chile Poblano (Tamales With Corn and Poblano Chiles) image

I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.

Provided by Zarela Martinez

Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas

Number Of Ingredients 9

Ingredients

35-40 dried corn husks
2 tablespoons vegetable oil
1 medium-size white onion finely chopped
2 garlic cloves minced
2 poblano chiles roasted, peeled, tops removed, seeded, and diced
2 cups fresh or drained canned corn kernels or 1 package (10 ounces) frozen
1½ tablespoons chopped fresh cilantro leaves
Salt to taste
½ recipe Basic Tamal Dough

Steps:

Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

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