Pico De Gallo Wcabbage Food

CABBAGE PICO DE GALLO

Steps:

• Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

PICO DE GALLO

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 WITH CABBAGE (MEXICAN COLESLAW)

Steps:

• Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

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:

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

PICO DE GALLO W/CABBAGE

Steps:

• Shred with food processor cabbage and red onion into large bowl. Add: Chopped tomatoes, juice of limes and chopped up leaves from cilantro. Add remaining ingredients and stir. Can be stored in refrigerator for several days. Stir before serving.

TEXAS BEST PICO DE GALLO

Steps:

• Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
• Drain if too juicy.
• Chill and serve.

PICO DE GALLO, KID-FRIENDLY

Steps:

• Finely dice and combine all ingredients. Chill until ready to serve.
• Detailed directions for beginners: Works best with a "trash bowl" to one side of the cutting board and a Tupperware or other storage container to the other side.
• Cut tomatoes into fourths and use a spoon to scoop out any seeds and white ribs from the insides into trash bowl.
• Flatten the tomato flesh against the cutting board and cut into thin strips, then cut in the opposite direction to get a dice. Repeat with all tomatoes, periodically scooping the diced pieces into the storage container.
• Peel the onion and cut in half horizontally and vertically. Place the onion flat against the cutting board and holding the onion by the stem piece cut thin strips horizontally all the way to the stem without cutting all the way through. Then dice the strips vertically until you get to your fingers. Add all or half of this depending on the size of your onion and preference.
• Separate approximately 12 stalks of cilantro from a bunch. Cut off the long clean stems (don't worry about the ones attached to the leaves), discard. Finely mince the remaining leaves and stems so no large pieces remain.
• Cut the top and stem off one jalapeno and cut in half vertically. Using a spoon and working over the trash bowl, scoop out all seeds and pale flesh until only dark green flesh remains. Flatten this against the cutting board and slice into several thin strips. The dice these strips into a very fine dice (tiny!). Add the amount desired to the pico, if they have been properly seeded they should not be hot. If more heat is desired by another family member, repeat with additional jalapenos: the more seeds and ribbing remaining the hotter the jalapenos will be. Reserve in a separate dish.
• Add the minced garlic, salt, and lime juice. Stir and chill.

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.