Pico De Gallo With Plantain Chips Food

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:

• 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 WITH PLANTAIN CHIPS

Steps:

• In a medium bowl, combine tomatoes, onion, cilantro, lime juice, and jalapeno. Season with salt and pepper and serve with Baked Plantain Chips.

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.

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:

• 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 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.

PICO DE GALLO

Steps:

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

NACHOS WITH PICO DE GALLO

Steps:

• Pico de gallo: Place the tomatoes, red onions, cilantro, garlic and jalapeno in a serving bowl and combine well. Stir in the lime juice and season with salt and black pepper. Set aside.
• Heat grill to medium heat.
• Make a boat out of tin foil, add the corn chips sprinkle with cheese. Slice Maui onion thinly, brush with oil and place on the grill. Sprinkle chips with tomatoes and Anaheim pepper, cover with a foil tent and place on grill until cheese is melted. Remove chips from the grill. Transfer the grilled onions to a cutting board and dice. Sprinkle onions over chips and garnish with green onions and cilantro. Serve with pico de gallo.

TORTILLA CHIPS WITH PICO DE GALLO

Steps:

• To make chips: Cut tortillas into sixths and fry wedges in oil that has been heated to 375 degrees until crisp.
• Drain well on paper towels and place in a brown paper bag.
• Shake with garlic and salt.
• For Pice de Gallo: Combine all ingredients and chill 1-2 hours before serving with warm chips.

CHIPOTLE PICO DE GALLO

Steps:

• Combine all the ingredients and mix well.
• The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!