Mexican Pico De Gallo Recipes

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AUTHENTIC PICO DE GALLO



Authentic Pico de Gallo image

Pico De Gallo is a popular Mexican salsa that's loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 15m

Number Of Ingredients 7

1 lb tomatoes ((3-4 medium), diced)
1/2 medium onion ((1 cup chopped))
1 jalapeno pepper (seeded and finely minced (optional))
1/2 cup cilantro (chopped)
2 Tbsp lime juice (from 1 lime)
1/2 tsp salt (or to taste)
1/8 tsp black pepper

Steps:

  • In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
  • Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PICO DE GALLO



Pico de Gallo image

Marcela Valladolid makes her Pico de Gallo recipe with a perfect balance of sweet yellow tomatoes and serrano chiles, which are a bit spicier than jalapenos.

Provided by Marcela Valladolid

Categories     condiment

Time 40m

Yield 3 cups

Number Of Ingredients 6

1 1/2 pounds yellow or red tomatoes, seeded and chopped
1 small onion, chopped
1/2 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
2 serrano chiles*, seeded and minced (See Cook's Note)
Pinch kosher salt and fresh ground black pepper

Steps:

  • Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

PICO DE GALLO



Pico de Gallo image

Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!

Provided by Rachel Love

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 3h20m

Yield 12

Number Of Ingredients 9

6 roma (plum) tomatoes, diced
½ red onion, minced
3 tablespoons chopped fresh cilantro
½ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

Steps:

  • Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g

PICO DE GALLO (AUTHENTIC)



Pico de Gallo (Authentic) image

This is an authentic recipe for Pico de Gallo from "Truly Mexican", a fabulous cookbook filled with authentic Mexican recipes. Use this recipe as a base and adjust to your taste - more or less spiciness, and even add olive oil if you want! This makes enough for 8 tacos (as a topping).

Provided by Nagi | RecipeTin Eats

Categories     Sides

Time 5m

Number Of Ingredients 6

3 large tomatoes
1/3 cup cilantro/coriander leaves (, roughly chopped)
1/4 cup finely chopped white onion ((Note 1))
1 1/2 tbsp finely chopped jalapeño or serrano chilli ((adjust to taste))
1 - 2 tbsp lime juice ((adjust to taste))
1/2 tsp salt ((table salt) or 3/4 tsp kosher / sea salt flakes)

Steps:

  • Cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery centre. Cut into 1cm / 1/3" dice.
  • Combine with remaining ingredients. Set aside for 5 to 20 minutes. Serve as a topping or side for things like tacos, burritos, enchiladas, quesadillas and any Mexican dish!
  • This can be made ahead up to 1 day. Leave out the lime juice and salt (otherwise the tomato juices will leech out), cover and refrigerate. Drain excess liquid, add lime juice and salt just before serving.

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)



Pico de Gallo with Cabbage (Mexican Coleslaw) image

It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.

Provided by mommy

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 10

Number Of Ingredients 11

1 head cabbage, shredded
5 Roma (plum) tomatoes, diced
¼ red onion, diced, or more to taste
¼ cup pickled jalapeno slices, diced and juice reserved
¼ cup chopped fresh cilantro, or to taste
7 tablespoons lime juice
3 tablespoons red wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g

PICO DE GALLO



Pico de gallo image

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

4 tomatoes , chopped
1 red onion , finely chopped
1 tbsp jalapeño peppers from a jar, drained and finely chopped
2 garlic cloves , crushed
small bunch coriander , roughly chopped
juice 1 lime

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



Mexican Pico De Gallo image

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

1/2 cup jalapeno, chopped (roughly around 5-6 peppers)
1/2-1 cup tomatoes, chopped (i use roma tomatoes but any tomatoes will doexcept green tomatoes)
1/2 cup onion, chopped (i use yellow onion, but white onions do just as good just make sure NOT to use sweet onions)
1/2 cup fresh cilantro, chopped (dont chop it until you will add it so it stays fresh longer)
2 limes, juice of (you just need the squeezed juice)
1 avocado, chopped or mashed (optional, i use Hass Avocado it has the black bumpy skin or shell)
salt, to taste

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

PICO DE GALLO -- A MEXICAN FRUIT SALAD



Pico De Gallo -- a Mexican Fruit Salad image

I spend 7 hours today serving this delicious salad at a fiesta fundraiser at my daughter's school here in California. Pico de Gallo is usually known as a type of salsa, but in this case, it is a popular fruit salad spiced with a red chili powder that is popular in Mexico. Sounds odd, but it's a delicious and addictive combination. You dice the fresh fruits into chunk size pieces and mix them together in any combination you like. Today, we combined watermelon, mango, pineapple, cucumber and jicama. I will list popular fruits and veggies that can go in it and you can customize your mix.

Provided by Pam-I-Am

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

1/2 cantaloupe
1 apple
1 cucumber
1 jicama
1/2 honeydew
2 oranges
2 mangoes
1/2 pineapple, diced
4 cups watermelon
6 lemons
pico de gallo powdered seasoning, to taste (a brand found in Latin foods section)

Steps:

  • Wash all fruit and/or vegetables (the ones you prefer), peel and dice into chunk size pieces.
  • Place in a large bowl and mix with clean hands to distribute evenly.
  • Cut the lemons into wedges and place in a serving dish.
  • To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top and then sprinkle with the "Pico de Gallo" seasoning.
  • Enjoy!

Nutrition Facts : Calories 150.9, Fat 0.7, SaturatedFat 0.1, Sodium 22.9, Carbohydrate 41.5, Fiber 9.5, Sugar 25, Protein 3

MEXICAN TAKE-OUT PICO DE GALLO



Mexican Take-Out Pico De Gallo image

Almost a salad, this colorful, uncooked salsa is often found as a side on almost any Mexican restaurant platter. For that reason, it's what most people think of when you say 'salsa'. It's fresh, attractive, and worthy of the attention. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Vegetable

Time 50m

Yield 2 cups

Number Of Ingredients 7

1 lb ripe tomatoes, seeded and chopped
1/2 medium red onions (1/2 cup) or 1/2 medium white onion, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 garlic clove, minced
1 serrano chili, minced (1 tablespoon)
salt

Steps:

  • Combine all the ingredients in a medium bowl and toss to blend well.
  • Season with salt to taste.
  • Let stand at room temperature for at least 30 minutes to allow the flavors to develop.
  • Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor.
  • The food processor turns everything into a uniform pink mass.
  • Make ahead: This salsa can be made up to 1 hour ahead.

Nutrition Facts : Calories 59.2, Fat 0.5, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 13.4, Fiber 3.5, Sugar 7.5, Protein 2.5

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