Chunky 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 all ingredients. Cover and refrigerate for 1-2 hours before servings.

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.

CHUNKY PICO DE GALLO

Steps:

• Stir together all ingredients; serve with tortilla chips, on scrambled eggs, as a fat-free salad dressing, etc.

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.

PICO DE GALLO

Steps:

• Peel and mince the garlic; Combine with olive oil in a small skillet and sauté over low heat until it just starts to turn color – don’t let it brown; For a sharper taste, garlic can be left raw, and olive oil left out (great if you love garlic).
• Wash and dice the tomatoes and place in a large bowl (one that can hold 1-1/2 gallons of salsa); Wash the cilantro, and cut 3/4 of the length of the stems from the bundle.
• Wash the peppers, and remove the stems; Chop the onion, peppers (with seeds and veins), and cilantro and add to the bowl.
• NOTE: The previous step will make a chunky salsa, or “Pico de Gallo,” and is the recipe I usually make (and most people prefer it); If you want a more traditional salsa texture, or just want to save a lot of time, use a food processor to finely chop everything except the canned tomatoes.
• Strain the canned tomatoes to remove most of the water; If you don’t have “petite diced” canned tomatoes, then dice these; Add them to the bowl.
• Add the sautéed garlic to the bowl.
• Slice the lime in half and squeeze the juice from both halves into the bowl.
• Add the vinegar.
• Add 1 Tbsp of the salt, and reserve the other.
• Mix well with wooden spoons and salt to taste (test by dipping with tortilla chips); The canned tomatoes contain salt and the Roma Tomatoes vary in sweetness, so this may cause variation in the right amount of salt.