Pico De Gallo With Plantain Chips Recipes

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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 WITH PLANTAIN CHIPS



Pico de Gallo with Plantain Chips image

Tomatoes, red onion, cilantro, and lime juice combine to make a fresh, flavorful pico de gallo perfect for serving with baked plantain chips or spooning over beans and rice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

3 medium tomatoes, diced medium (2 cups)
2/3 cup finely chopped red onion (from 1 small)
1/2 cup roughly chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeno (optional), seeded and finely chopped
Coarse salt and ground pepper
Baked Plantain Chips, for serving

Steps:

  • In a medium bowl, combine tomatoes, onion, cilantro, lime juice, and jalapeno. Season with salt and pepper and serve with Baked Plantain Chips.

Nutrition Facts : Calories 30 g, Fiber 1 g, Protein 1 g

PICO DE GALLO



Pico de Gallo image

This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. -Jeannie Trudell, Del Norte, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 8 servings.

Number Of Ingredients 8

6 plum tomatoes, chopped
1 small onion, finely chopped
1/2 cup chopped fresh cilantro
1 to 2 jalapeno pepper, seeded and finely chopped
3 tablespoons lime juice (about 1 lime)
1 tablespoon cilantro stems, finely chopped
1 garlic clove, minced
1/4 teaspoon salt

Steps:

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

Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

SECRET INGREDIENT PICO DE GALLO



Secret Ingredient Pico de Gallo image

This is a pico de gallo recipe that will have everyone asking 'how did you make this?' They will be surprised when you tell them the ingredients include a pickle!

Provided by Jenny

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

Time 1h20m

Yield 4

Number Of Ingredients 8

½ cup minced onion
2 jalapeno peppers, seeded and minced
¼ cup diced red bell pepper
¼ cup minced dill pickle
4 large tomatoes, seeded and diced
1 tablespoon fresh lime juice
¼ cup chopped cilantro
salt and pepper to taste

Steps:

  • In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 10.9 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 126.4 mg, Sugar 6.5 g

BAKED PLANTAIN CHIPS



Baked Plantain Chips image

These plantain chips make a great snack or appetizer for a Cuban-themed meal. If you are unable to find green (unripe) plantains, use very green bananas instead.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

2 pounds plantains or green bananas, scored, peeled, and thinly sliced on the diagonal
1/4 cup vegetable oil
Coarse salt and ground pepper
Pico de Gallo with Plantain Chips, for serving (optional)

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.

Nutrition Facts : Calories 397 g, Fat 14 g, Fiber 5 g, Protein 3 g

HOW TO MAKE PICO DE GALLO



How to Make Pico de Gallo image

Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!

Provided by Paula Stotts

Categories     Salsa

Time 45m

Yield 4

Number Of Ingredients 8

1 medium tomato, diced
1 onion, finely chopped
½ fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
½ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon pepper

Steps:

  • Combine tomato, onion, jalapeno pepper, cilantro and green onion in a medium bowl. Season with garlic powder, salt, and pepper. Stir until evenly distributed.
  • Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 21 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 76.3 mg, Sugar 2.3 g

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