Texas Best Pico De Gallo Food
TEXAS BEST PICO DE GALLO
In Texas and Mexico, this is known as pico de gallo, but in Central America it's known as Chismol. It's best with fresh vegetables from the garden or farmers market. Tip: do not overchop ingredients; onion and tomatoes should not be mushy. We use pico de gallo as a relish, dip, topping for baked potatoes, Mexican food or fish, or mix it with pinto beans, black-eyed peas or rice.
Provided by PanNan
Categories Mexican
Time 20m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
- Drain if too juicy.
- Chill and serve.
TX STYLE PICO DE GALLO (HOMEMADE SALSA)
I don't like the stuff that comes out of jars too much so I came up with this! Anyone can make it! This is a traditional Tex-Mex recipe.
Provided by Jessica K
Categories Mexican
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put tomatoes in container with garlic, onion, and jalapenos and stir together. If using the jar jalapenos add a little splash of juice from jar of jalapeno slices.
- Squirt lime juice on and stir. Add cilantro.
- Add salt, pepper, and any other seasonings to taste. Refrigerate and let "marinate" for a little while for flavors to incorporate. Enjoy!
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.
PICO DE GALLO
I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!
Provided by EdsGirlAngie
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
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.
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