Pico De Gallo Salsa Cruda Salsa Fresca Food
PICO DE GALLO OR SALSA FRESCA
Salsa Fresca, Pico de gallo, and Salsa Mexicana are all one of the same...an amazing fresh salsa for just about anything you want to use it on. From chicken and fish, to chips and salsa, pico de gallo is the perfect sauce for Mexican food.
Provided by Abbe Odenwalder
Categories Sauce/Condiment
Time 15m
Number Of Ingredients 6
Steps:
- Dump the tomatoes into your food processor. (If you want this chunkier, feel free to chop with a knife.) Using on/off button, process tomatoes until coarsely, but not too roughly chopped. Empty into a good sized bowl. If there is a lot of liquid, drain some off so your salsa isn't too watery. But if you like it that way-no worries!
- Place onion, jalapeno, garlic cloves, chipotle and cilantro in food processor. Chop until mixture is evenly chopped, but do not over process. Add to tomatoes. Stir well. Season with salt if desired.
PICO DE GALLO SALSA
Steps:
- In a bowl combine all ingredients.
- Let it marinate in the refrigerator at least an hour for best results.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 36.5 kcal, Carbohydrate 8 g, Protein 1 g, Fat 0.5 g, Sodium 13 mg, Fiber 1.5 g, Sugar 0.3 g
SALSA FRESCA / SALSA MEXICANA (PICO DE GALLO)
As they make it in Mexico - served freshly made, it's so much better than the jarred stuff! Moderate the heat by adjusting the amount of jalapenos, and by all means, add more cilantro and an extra squeeze of lime. Mas delicioso!
Provided by Katzen
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Chop all veggies fine.
- Add lime juice, cilantro, and salt, adjust to taste.
EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
FRESH PICO DE GALLO (SALSA FRESCA)
This is an uncooked tomato salsa (salsa fresca) that's great to make while fresh tomatoes are in season. Stir pico de gallo into chopped/mashed avocadoes to make guacamole (see my recipe #112059), or serve as is with warm tortilla chips and Tex-Mex food (tacos, enchiladas, quesadillas, burritos, chiles rellenos). From LHJ. ENJOY!
Provided by BecR2400
Categories Mexican
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine in a bowl. Refrigerate until chilled. Makes 2 1/4 cups.
- Note: Time does not include chill time.
Nutrition Facts : Calories 12.2, Fat 0.1, Sodium 75.2, Carbohydrate 2.8, Fiber 0.8, Sugar 1.5, Protein 0.5
SALSA CRUDA / PICO DE GALLO
This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in
Provided by Deantini
Categories Sauces
Time 20m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Core the tomatoes and squeeze the seeds out, chop finely.
- Mix all ingredients togethether.
- Let sit for 15 min for flavours to mix.
- Season with salt.
- Enjoy!
PICO DE GALLO SALSA FRESCA
Provided by Molly O'Neill
Categories easy, quick, dips and spreads
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine the ingredients. Serve within a few hours on any of the above tacos or tostadas.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 330 milligrams, Sugar 5 grams
PICO DE GALLO (FRESH SALSA / SALSA CRUDA)
Make and share this Pico de Gallo (Fresh Salsa / Salsa Cruda) recipe from Food.com.
Provided by MangiaMangia
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in large glass bowl.
- Let stand covered in refrigerator for 2 hours to meld flavors.
- Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.
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Roma tomatoes are a good choice since they are less watery, but use the most red, ripe tomato variety available. (2) Core and remove the seeds from the tomatoes to keep the salsa from getting soupy. (3) Let the onion, hot peppers, lime and salt marinate while you chop the tomatoes and cilantro. (4) Let your pico rest for 30 minutes before serving.
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