Beks Famous Pico De Gallo Recipes

PICO DE GALLO

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

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:

• 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:

• In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

BEK'S BLACK BEAN SALSA/PICO DE GALLO

Steps:

• Combine all ingredients in a large bowl.
• Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
• Variations:
• Try roasted red bell pepper instead of fresh for a great, smoky taste.
• Use different colored bell peppers for a more festive look.
• Add 1/4 cup diced red onion.
• Add diced jalepenos or habaneros to kick it up.
• Let me know any other variations you try!

BEK'S FAMOUS PICO DE GALLO

Steps:

• Make sure tomatoes are drained well.
• Combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors.
• You can eat it right away, though!
• If you're using fresh tomatoes and peppers, you'll want to add about 1/4 tsp to 1/2 tsp of salt to taste.
• Since i use canned, I don't add any salt.
• My favorite chips are blue corn chips - enjoy!

BEEF TACOS WITH PICO DE GALLO

Steps:

• Combine masa harina, 1 teaspoon salt, and baking powder. Add 1 cup plus 3 tablespoons warm water (100 to 110 degrees), and quickly knead together by hand to form a smooth dough.
• Lightly flour a work surface. Pinch off a 1 1/2-inch ball of dough, and roll it into a 4-inch disc.
• Heat a heavy skillet, preferably cast-iron, to medium high. Cook discs, 1 or 2 at a time, until just puffed and slightly golden, 2 to 3 minutes; turn and cook 1 to 2 more minutes. Remove from heat; fold in half to create a shell. Repeat with remaining dough.
• Heat oil in a large skillet over medium-high heat. Add onion; cook until soft, 3 to 5 minutes. Add beef; cook, stirring, until well browned, 5 to 7 minutes. Drain excess fat. Stir in tomatoes, cumin, and oregano, and season to taste with pepper and remaining teaspoon salt. Simmer until tomatoes break down and mixture is saucy, 3 to 5 minutes.
• Fill each shell with about 1 tablespoon shredded cabbage and 1 tablespoon beef. Spoon a small amount of Pico de Gallo over beef, or serve on the side.

SCOTT'S PICO DE GALLO

Steps:

• Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.