Pico De Gallo Salsa Fresca Recipes
HOMEMADE PICO DE GALLO (SALSA FRESCA)
Pico de Gallo is an easy, fresh, and flavorful little dip you can make any time! Also known as Salsa Fresca, this recipe is loaded with fresh tomatoes, onion, lime juice, cilantro, and chili peppers.
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-size, fine mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.
- In a medium bowl, combine the drained tomatoes, onion, chilies, cilantro and lime juice. Mix gently and season to taste with salt and lime juice.
- Pico de Gallo is best eaten within 4 hours, but will keep up to 3 days, in a sealed container, in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 43 kcal, Carbohydrate 9 g, Protein 1 g, Sodium 592 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SALSA FRESCA / SALSA MEXICANA (PICO DE GALLO)
As they make it in Mexico - served freshly made, it's so much better than the jarred stuff! Moderate the heat by adjusting the amount of jalapenos, and by all means, add more cilantro and an extra squeeze of lime. Mas delicioso!
Provided by Katzen
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Chop all veggies fine.
- Add lime juice, cilantro, and salt, adjust to taste.
EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
FRESH PICO DE GALLO (SALSA FRESCA)
This is an uncooked tomato salsa (salsa fresca) that's great to make while fresh tomatoes are in season. Stir pico de gallo into chopped/mashed avocadoes to make guacamole (see my recipe #112059), or serve as is with warm tortilla chips and Tex-Mex food (tacos, enchiladas, quesadillas, burritos, chiles rellenos). From LHJ. ENJOY!
Provided by BecR2400
Categories Mexican
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine in a bowl. Refrigerate until chilled. Makes 2 1/4 cups.
- Note: Time does not include chill time.
Nutrition Facts : Calories 12.2, Fat 0.1, Sodium 75.2, Carbohydrate 2.8, Fiber 0.8, Sugar 1.5, Protein 0.5
AUTHENTIC PICO DE GALLO (SALSA FRESCA)
Steps:
- Cut the tomatoes, onions, jalapeños (or preferred pepper) in evenly sized small chunks. Add to a large bowl
- Mince the cilantro and add to the bowl.
- Add two tablespoons of tomato sauce (optional) and lime juice. Season with salt & pepper according to taste.
- Stir to combine and serve immediately. Or store in an airtight container and refrigerate until ready to serve.
- Eat within 3 days for the best taste & freshness.
Nutrition Facts : ServingSize 1 1/2 cup, Calories 32 kcal, Sugar 3 g, Sodium 129 mg, Carbohydrate 7 g, Fiber 2 g, Protein 2 g
PICO DE GALLO (SALSA FRESCA)
A quick and easy recipe for Pico De Gallo (Salsa Fresca) with fresh avocado, tomatoes, red onions, lemon juice and cilantro. Use it as a dip or topping for tacos!
Provided by The Cooking Jar
Time 15m
Number Of Ingredients 6
Steps:
- Combine tomatoes, onions, cilantro and avocado in a large mixing bowl.
- Sprinkle with lime juice and salt and pepper to taste. Stir well to combine.
- Dish and serve at room temperature or chilled.
- Enjoy!
Nutrition Facts : ServingSize 1, Calories 60 calories, Sugar 2.7 g, Sodium 4 mg, Fat 3.9 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 6.2 g, Fiber 2.9 g, Protein 1.4 g, Cholesterol 0 mg
PICO DE GALLO SALSA FRESCA
Provided by Molly O'Neill
Categories easy, quick, dips and spreads
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine the ingredients. Serve within a few hours on any of the above tacos or tostadas.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 330 milligrams, Sugar 5 grams
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PICO DE GALLO RECIPE (SALSA FRESCA) ~ THE KITCHEN SNOB
From thekitchensnob.com
Estimated Reading Time 2 mins
- In a medium sized bowl, mix all ingredients together. Cover and refrigerate for several hours or overnight.
- After marinating, taste it. Season with more ingredients if it’s too mild for you (onion, lime juice, jalapeno, or salt).
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From momsdinner.net
Cuisine MexicanTotal Time 45 minsCategory CondimentCalories 68 per serving
- Slice the tomatoes in half and then give them a very light squeeze, just popping the seeds out, but not enough to bruise the tomato. Lightly scrape the seeds out with a small spoon. Discard the seeds and juice.
- Slice the onion and then rinse under cool water for 30 seconds - 1 minute, then dice. Add to the tomatoesPRO TIP- rinsing the onion will help the onions not take over the flavor of the Pico.
EASY RECIPE FOR PICO DE GALLO - RECIPE GIRL
From recipegirl.com
5/5 (1)Total Time 15 minsCategory CondimentsCalories 12 per serving
- Put onion, cilantro and peppers in a food processor and pulse until very finely chopped. You can also choose to do this by hand, but it's quite tedious.
- Transfer the processed veggies to a bowl and stir in the tomatoes. Squeeze lime juice over the top, and stir. Season with about ½ teaspoon kosher salt and ¼ teaspoon pepper.
- Cover and refrigerate for several hours, allowing the flavors to blend before serving. Best if served the same day as prepared.
PICO DE GALLO {SALSA FRESCA} - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (4)Total Time 10 minsCategory Side DishCalories 24 per serving
- If you decide to refrigerate the pico to allow flavors to combine, be sure to let it get to room temperature before serving (trust me, it is better at room temp).
PERFECT PICO DE GALLO (SALSA FRESCA) - MOM ON TIMEOUT
From momontimeout.com
5/5 (2)Calories 13 per servingCategory Appetizer, Condiment
- Combine diced tomatoes, diced onions, chopped cilantro and diced jalapeno in a medium sized bowl.
- Taste test the pico de gallo and add more salt, lime juice or any other ingredient you feel it might be lacking. Depending on freshness of ingredients you may need more or less to get the perfect flavor. Just don't forget to taste!
- Refrigerate until ready to serve. Flavors are best after about 15 to 30 minutes of refrigeration. This allows the flavors to develop and meld. If you need it right away though, dig in! It's delicoius immediately.
HOMEMADE PICO DE GALLO RECIPE (SALSA FRESCA) - THE …
From thekitchengirl.com
5/5 (6)Total Time 10 minsCategory Appetizer, SnacksCalories 37 per serving
- Place ingredients in a mixing bowl and toss to combine.*Note: Always start with small amounts of jalapenos or Serrano peppers and work your way up, depending on your heat preference.
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Reviews 4Servings 2Cuisine MexicanCategory Salad
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From draxe.com
4.8/5 (27)Category CondimentsCuisine MexicanTotal Time 10 mins
- Serve immediately with cut veggies or organic corn chips or try as a topper to my Taco Salad or Chicken Fajitas.
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From anediblemosaic.com
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From peasandcrayons.com
5/5 (2)Total Time 18 minsCategory AppetizerCalories 24 per serving
- For this recipe you'll want about a pound or a pound and a half of plum tomatoes. Basically enough to yield approx. 2 cups diced tomatoes.
- First cut the end of the tomatoes where the stem used to be and cut each tomato in half. Scoop out the seeds and finely dice. The smaller you dice them the better!
- Peel and finely chop white onion. Remove stem and seeds from jalapeño and finely chop. For a bit of heat, you can add some of the seeds back into the pico, to taste. Sometimes I like to add a second jalapeño for a kick - so good!
- Combine with the juice of half a lime and fresh chopped cilantro. Season with salt. Adjust lime/cilantro/salt recipe to taste if desired by adding extra of your favorites.
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