PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
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.
SECRET INGREDIENT PICO DE GALLO
This is a pico de gallo recipe that will have everyone asking 'how did you make this?' They will be surprised when you tell them the ingredients include a pickle!
Provided by Jenny
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 10.9 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 126.4 mg, Sugar 6.5 g
PICO DE GALLO
Fresh salsa. this can be used on so many things. I use it on tacos, as a dip, on taco potatoes, etc.
Provided by kxmclaughlin
Categories Sauces
Time 15m
Yield 4-5 cups
Number Of Ingredients 8
Steps:
- Dissolve chicken bullion in heated lime juice.
- Add all ingredients together and toss. The longer it sets, the better the flavors blend. The bullion, lime juice and cilantro measurements are estimated. Adjust to your own tastes.
- Optional: Depending on how hot you like it, you may add 1/2 to 1 extremely finely chopped habanero or bonnet pepper. **Use caution when working with the peppers or you will regret it later. Try to use gloves.
Nutrition Facts : Calories 52.3, Fat 0.5, SaturatedFat 0.1, Sodium 61.3, Carbohydrate 11.8, Fiber 3.4, Sugar 6, Protein 2.6
FRESH PICO DE GALLO
Make and share this Fresh Pico De Gallo recipe from Food.com.
Provided by ajenas kitchen
Categories Onions
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- After washing vegetables, dice/chop/mince and place in a steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over mix, as this will bruise the tomatoes.
- Store leftover pico de gallo cold to add to your favorite dishes for up to 36 hours.
Nutrition Facts : Calories 19.2, Fat 0.8, SaturatedFat 0.1, Sodium 196, Carbohydrate 2.8, Fiber 0.7, Sugar 1.5, Protein 0.5
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- Finely dice your tomatoes. DO NOT try to chop them in a food processor! This will turn them to mush!
- Finely dice your jalapenos. I suggest wearing gloves for this. Remove the seeds and membranes if you don't want your Pico de Gallo to be hot. Leave them in if you do. And whatever you do, DO NOT touch your eyes or any other mucous membranes with your hands after you have cut the jalapenos! Otherwise, your eyes and nose will also be hot--for a long time. Don't ask me how I know this.
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