Spicy Pico De Gallo Food
SPICY PICO DE GALLO CHICKEN BAKE
Make and share this Spicy Pico De Gallo Chicken Bake recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F Spray 13x9-inch glass baking dish with cooking spray. Grind all rub ingredients in mortar with pestle or in electric coffee grinder until as fine as possible. (Don't worry if larger pieces remain.).
- Dry chicken with paper towels. Brush with 1 tablespoon of the oil; sprinkle tops with half of the rub. Heat remaining 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Cook chicken, rub-side up, 2 minutes or until browned; turn. Sprinkle with remaining rub; cook 2 minutes or until browned.
- Pour 1 1/3 cups of the pico de gallo into baking dish. Sprinkle with lemon peel; top with chicken. Cover with foil. Bake 10 minutes; drizzle with lemon juice. Bake, covered, an additional 5 minutes or until chicken is no longer pink in center. Serve with remaining 2/3 cup pico de gallo.
- TIP *One tablespoon chopped canned chipotle chiles can be used instead to make a wet rub.
Nutrition Facts : Calories 252.5, Fat 8.9, SaturatedFat 1.5, Cholesterol 99, Sodium 1274.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 39.5
SPICY PICO DE GALLO
It's quick and easy to learn how to make this Spicy Pico de Gallo using simple fresh ingredients. Pico De Gallo is a low-calorie condiment that adds a punch of authentic Mexican flavor to just about any Mexican meal.
Provided by Gina Dickson
Categories Seasoning and Sauces
Time 15m
Number Of Ingredients 8
Steps:
- Place all ingredients into a bowl except crushed red peppers. Stir well and place in refrigerator for 20 minutes before serving.
- Top with crushed red peppers, if you dare.
Nutrition Facts : ServingSize 0.25 cup, Calories 9 kcal, Sugar 1 g, Sodium 147 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 1 g
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.
SPICY PICO DE GALLO
Provided by Susan Lasken
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in medium bowl; toss to blend well. Season to taste with salt and pepper. Let stand at least 30 minutes for flavors to develop.
MOE'S SOUTHWEST GRILL PICO DE GALLO COPYCAT RECIPE
Moe's is my FAVORITE restaurant! found a Pico de Gallo copycat recipe online and putting it here for safe keeping!
Provided by Stacey Dee
Categories Vegetable
Time 10m
Yield 7 cups
Number Of Ingredients 8
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.
CHIPOTLE PICO DE GALLO
Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.
Provided by Sharon123
Categories Onions
Time 10m
Yield 1 cup
Number Of Ingredients 6
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!
Nutrition Facts : Calories 38.4, Fat 0.4, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 8.3, Fiber 2.4, Sugar 5.3, Protein 1.8
PICO DE GALLO
This classic salad is the perfect side to a steak fajita or a barbecued rib-eye
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 29 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
MEXICAN PICO DE GALLO
Ok i learned to make this Pico de Gallo from my mother who learned it from her mother and it has been like that since the women in my family has been making it. This Pico de Gallo can can be as tangy as you want it to be if you want more lime add more if you want more spicyness add of course more jalapeños. Tips: Remove the seedsand veins of the peppers if you dont want it to be too spicy hot. Optoinal: Add Avocado to give the Pico de Gallo a blend between the spicy Jalapeños and the sweet Avocado. But be advised when you use Avocado you must eat it sooner since Avocado goes bad faster then the other ingredient, but the good news is that the acidic nature of the jalapeño keeps the avocado from spoiling so soon. Store in a sealable container in the fridge.
Provided by Sami D
Categories Sauces
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix the chopped Jalapeños, Tomatoes, Onions in a medium size bowl. Optional here also add the Avocado if you choose to use it.
- Add the Lime juice and salt to taste.
- Finally add the Cilantro last because since its a herb it will wilt faster and you don't want brown little leaves in your food.
Nutrition Facts : Calories 40.6, Fat 3, SaturatedFat 0.4, Sodium 2.7, Carbohydrate 3.8, Fiber 1.8, Sugar 1, Protein 0.7
SPICY PICO DE GALLO
Make and share this Spicy Pico De Gallo recipe from Food.com.
Provided by JLBurnell
Categories Low Protein
Time 1h5m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine tomatoes, onion, cilantro and jalapeño pepper in large bowl.
- Sir in picante sauce and lime juice.
- Cover; refrigerate 1 hour to let flavors blend.
Nutrition Facts : Calories 53, Fat 0.4, SaturatedFat 0.1, Sodium 203.3, Carbohydrate 12.2, Fiber 2.9, Sugar 6.5, Protein 2.2
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