Aip Pico De Gallo Recipes

PICO DE GALLO

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.

PICO DE GALLO

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.

AIP PICO DE GALLO

Steps:

• Chop ingredients & place in bowl.
• Use as topping for tacos or in place of other pico or salsa recipes.

CHIPOTLE PICO DE GALLO

Steps:

• Place diced onion in a small bowl and cover with lime juice. Add water if necessary to cover. Let marinate overnight.
• In a bowl, combine tomatoes, marinated onions, and remaining ingredients.
• Stir to combine and let sit for at least 30 minutes.
• The longer it sits, the more the flavors develop. This is excellent on omelets, quesadillas, or in tacos.
• NOTE: I use the extra gravy that comes in canned chipotles in adobo. You can use a chipotle hot sauce, if desired.

PICO DE GALLO

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.

MARINATED SALMON WITH PICO DE GALLO

Steps:

• Combine first six ingredients in a zip lock bag or bowl.
• Add salmon and seal or cover.
• Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
• Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
• Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).

MOE'S SOUTHWEST GRILL PICO DE GALLO COPYCAT RECIPE

Steps:

• Drain the chopped tomatoes in a colander.
• Mix all ingredients in a large bowl.
• Let sit at room temperature for at least 1 hour to let the flavors combine.

AVOCADO PICO DE GALLO

Steps:

• Combine the first 5 ingredients in medium bowl.
• Add the Avocado, Palm, Lime Juice and salt/Dash.
• Toss gently.
• Spoon into 6 martini glasses
• garnish with a sprig of parsley or cilantr.

ULTIMATE PICO DE GALLO

Steps:

• Combine ingredients as you prepare them.
• Chill before serving.
• Serves four.

PICO DE GALLO DIP

Steps:

• Chop tomatoes, onions, and jalapeños into small pieces by hand, put into large bowl (don't use blender).
• Chop up a hand full of cilantro, stir into mix.
• Add salt, garlic and chili powder.
• Set in fridge for 20 minutes.
• Dip your favorite chip and enjoy.