Pico De Gallomy Way Food

PICO DE GALLO

Steps:

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

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

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 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:

• 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...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.