Texas Best Pico De Gallo Food

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TEXAS BEST PICO DE GALLO



Texas Best Pico De Gallo image

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

3 cups chopped sweet onions (like Texas 1015's)
3 cups diced firm fresh tomatoes
2 avocados, peeled, seeded and diced
2 teaspoons finely chopped serrano peppers or 2 teaspoons jalapeno peppers
3 tablespoons chopped cilantro
2 limes, juice of
salt
pepper
garlic powder

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)



Tx Style Pico De Gallo (Homemade Salsa) image

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

3 medium tomatoes, diced
2 garlic cloves, minced
1/4 red onions or 1/4 sweet onion, diced
1 jalapeno, diced (4-6 jarred jalapeno pepper slices, diced, depending on how you like the heat)
1/2 lime
salt
pepper
1 teaspoon dried cilantro (1 small fistful fresh, shredded)

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



Pico De Gallo image

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



Pico de Gallo image

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

4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1/2 cup cilantro leaf, chopped (or more to taste!)
2 -3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
salt

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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