Texas Best Pico De Gallo Recipes

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo) image

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

Ingredients

1 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped - or more to taste
2 limes, juiced
2 ½ cups Roma (plum) tomatoes, seeded and chopped
½ cup chopped fresh cilantro
1 teaspoon salt

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

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

Ingredients

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

Pico De Gallo image

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

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

Ingredients

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

TX STYLE PICO DE GALLO (HOMEMADE SALSA)

Tx Style Pico De Gallo (Homemade Salsa) image

I don't like the stuff that comes out of jars too much so I came up with this! Anyone can make it! This is a traditional Tex-Mex recipe.

Provided by Jessica K

Categories Mexican

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 medium tomatoes, diced
2 garlic cloves, minced
1/4 red onions or 1/4 sweet onion, diced
1 jalapeno, diced (4-6 jarred jalapeno pepper slices, diced, depending on how you like the heat)
1/2 lime
salt
pepper
1 teaspoon dried cilantro (1 small fistful fresh, shredded)

Steps:

Put tomatoes in container with garlic, onion, and jalapenos and stir together. If using the jar jalapenos add a little splash of juice from jar of jalapeno slices.
Squirt lime juice on and stir. Add cilantro.
Add salt, pepper, and any other seasonings to taste. Refrigerate and let "marinate" for a little while for flavors to incorporate. Enjoy!

TEXAS BEST PICO DE GALLO

Texas Best Pico De Gallo image

In Texas and Mexico, this is known as pico de gallo, but in Central America it's known as Chismol. It's best with fresh vegetables from the garden or farmers market. Tip: do not overchop ingredients; onion and tomatoes should not be mushy. We use pico de gallo as a relish, dip, topping for baked potatoes, Mexican food or fish, or mix it with pinto beans, black-eyed peas or rice.

Provided by PanNan

Categories Mexican

Time 20m

Yield 1 quart

Number Of Ingredients 9

Ingredients

3 cups chopped sweet onions (like Texas 1015's)
3 cups diced firm fresh tomatoes
2 avocados, peeled, seeded and diced
2 teaspoons finely chopped serrano peppers or 2 teaspoons jalapeno peppers
3 tablespoons chopped cilantro
2 limes, juice of
salt
pepper
garlic powder

Steps:

Combine onions, tomatoes, avocados, chilies, cilantro, lime juice, salt, pepper and garlic powder.
Drain if too juicy.
Chill and serve.

TEXAS BEST PICO DE GALLO

TEXAS BEST PICO DE GALLO image

Categories Condiment/Spread Tomato

Number Of Ingredients 9

Ingredients

2 1/2 cups chopped sweet onions
3 cups diced firm fresh tomatoes
2 avacados, peeled, seeded, diced
2 teaspoons finely chopped serrano peppers or jalepeno peppers
3 tablespoons chopped cilantro
2 limes, juice of only
salt
pepper
garlic powder

Steps:

mix and eat. if you don't have peppers or avacado, it still tastes GREAT with everything else!

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2021-06-09 How To Make Pico de Gallo. 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 …
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Dice the tomatoes, removing the core and seeds. See this video for how to do it! It will take a while for this part, but hang in there!
Finely chop the onion. Remove the seeds from the jalapeño peppers and finely chop them. Finely chop the cilantro.
Mix the tomatoes, onion, jalapeño peppers, cilantro, cumin, lime juice, and kosher salt in a bowl. Serve immediately. You can store a few days refrigerated as well. The pico de gallo will accumulate water as it sits; drain as necessary.

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TEXAS BEST PICO DE GALLO - TFRECIPES.COM

In Texas and Mexico, this is known as pico de gallo, but in Central America it's known as Chismol. It's best with fresh vegetables from the garden or farmers market. Tip: do not overchop ingredients; onion and tomatoes should not be mushy. We use pico de gallo as a relish, dip, topping for baked potatoes, Mexican food or fish, or mix it with pinto beans, black-eyed peas or rice.
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