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
PICO DE GALLO (AUTHENTIC)
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
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
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
PICO DE GALLO
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
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
AUTHENTIC PICO DE GALLO
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
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
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 GAYO
Making Pico de Gayo in our family has become a tradition. Whenever we all get together we all sit around the table cutting the veggies. My brother makes us cut them so small and precise it takes a while to get through all the tomatoes and onions. I hope you enjoy this recipe and can bring your family together also.
Provided by Ashley Muller
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- 1. Combine all diced and chopped ingredients in a large bowl.
- 2. Add citrus juices and salt & pepper. Stir well.
- 3. Enjoy as a dip for corn or tortilla chips or pour over fish, chicken or any type of meat that you want to add a southwestern flair to.
PICO DE GALLO
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
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
PICO DE GALLO
The strong flavors of scallions, cilantro and jalapeño complement the sweet juiciness of summer tomatoes in this traditional salsa. It makes the perfect accompaniment to grilled steak or tortilla chips.
Provided by Mark Bittman
Categories easy, condiments, editors' pick
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients but cilantro, and taste. Add more salt, pepper or chilies if desired. Stir in half the cilantro, and set aside for 30 to 60 minutes. Adjust seasoning, garnish with remaining cilantro, and serve.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 626 milligrams, Sugar 8 grams
PICO DE GALLO
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 Appetizers and Snacks Spicy
Time 50m
Yield 4
Number Of Ingredients 8
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.
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
PICO DE GALLO
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
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
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PICO DE GALLO RECIPE - JO COOKS
From jocooks.com
4/5 Estimated Reading Time 6 mins
- Chop the ingredients: Dice the tomatoes and onion into small 1/4" cubes. Dice the jalapeno as fine as you can get it, and chop the cilantro well.
- Mix the ingredients: Add the chopped ingredients to a bowl and pour in the lime juice, then season with salt and pepper. Toss everything until well combined and let the ingredients sit together for at least 10 minutes before serving.
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Estimated Reading Time 7 mins
- Add all of the ingredients to a medium bowl and stir to combine. Cover and refrigerate for at least 30 minutes. When ready to serve, taste and add additional lime juice, salt and pepper if desired. If refrigerated beforehand, let sit 15 minutes at room temperature so it doesn’t taste flat.
- Pico De Gallo is best if allowed to sit for 30 minutes and consumed the same day it is made. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days
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From cookieandkate.com
4.9/5
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
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