El Paso Pico De Gallo Recipes

EL PASO PICO DE GALLO RECIPE

El Paso Pico de Gallo Recipe image

Mix standard pico de gallo veggies with lime vinaigrette in this El Paso Pico de Gallo Recipe. This pico de gallo recipe is sure to be a chip's best friend.

Provided by My Food and Family

Categories Home

Time 15m

Yield 20 servings

Number Of Ingredients 8

Ingredients

4 large plum tomatoes (1 lb.), seeded, chopped
1/3 cup finely chopped onions
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1/4 cup chopped fresh cilantro
2 jalapeño peppers, seeded, finely chopped
2 cloves garlic, minced
1/2 tsp. black pepper
2 pkg. (6.25 oz. each) scoop-shaped baked tortilla chips

Steps:

Combine all ingredients except chips.
Serve with chips.

Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 1 g, Protein 2 g

PICO DE GALLO

Pico de Gallo image

Provided by Rachael Ray : Food Network

Categories condiment

Time 10m

Yield about 1/2 cup

Number Of Ingredients 5

Ingredients

1 large tomato, cored, seeded, and coarsely chopped
1 white onion, coarsely chopped
2 limes, juiced
1/4 cup chopped cilantro
Salt and freshly ground black pepper

Steps:

Mix ingredients together and season, to taste, with salt and pepper.

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

Ingredients

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

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.

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

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

Ingredients

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

FISH TACOS WITH PICO DE GALLO

Fish Tacos with Pico de Gallo image

Enjoy these tacos made with fish, pico de gallo salsa and Old El Paso® flour tortillas - tasty Mexican dinner that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 12

Number Of Ingredients 10

Ingredients

1 1/2 lb firm white fish fillets (halibut, cod, red snapper), cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
2 tablespoons fresh lemon juice
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed
1/2 cup pico de gallo salsa
Sour cream, chopped avocado, chopped tomatoes, chopped lettuce, if desired

Steps:

Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.
In 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Stir in garlic; cook 1 minute. Add fish fillets; cook 5 to 7 minutes or until fish flakes easily with fork. Drizzle with lemon juice.
Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Taco, Sodium 320 mg, Sugar 0 g, TransFat 1/2 g

THE ORIGINAL EL TORITO PICO DE GALLO FROM CALIFORNIA RESTAURANTS

The Original El Torito Pico De Gallo from California Restaurants image

My dad liked this Pico de Gallo that he asked the cook for the recipe. This is the actual recipe that the cook gave my dad.

Provided by deidrestevens

Categories Mexican

Time 20m

Yield 100-150 remkins, 100-150 serving(s)

Number Of Ingredients 12

Ingredients

5 -6 large tomatoes, chopped
1 -2 green chili pepper, chopped (2 oz. cans)
3 -4 fresh jalapenos, chopped
Tabasco sauce, to taste
cayenne pepper, to taste
1 -2 bushel cilantro, chopped
Worcestershire sauce, to taste
1 chopped med white onion
1 chopped med yellow onion
2 chopped green onions
1 -2 cup tomato juice
1 -2 teaspoon salt and pepper

Steps:

Mix together and put into a large jar and set into the refrigeratror. Get's hotter in the refrigerator. This recipe is institutional sized. Use within 3-5 days.

Nutrition Facts : Calories 3.4, Sodium 7.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.1

PICO DE GALLO RECIPE BY TASTY

Pico De Gallo Recipe by Tasty image

Here's what you need: roma tomatoes, red onion, jalapeño, garlic, fresh cilantro, kosher salt, ground black pepper, lime

Provided by Pierce Abernathy

Time 30m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 roma tomatoes, diced
½ red onion, diced
1 jalapeño, seeded and minced
1 clove garlic, minced
3 tablespoons fresh cilantro, chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ lime, juiced

Steps:

Combine tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice in a small bowl and stir.
Transfer to an airtight container and store in the fridge up to 6 days.
Enjoy!

Nutrition Facts : Calories 48 calories, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams

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