Pico De Gallo Amarillo Recipes

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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

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

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

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 Emeril Lagasse

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 7

3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped red or yellow onion
2 tablespoons minced fresh cilantro leaves
1 clove garlic, minced
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon Emeril's Hot Sauce or other red hot sauce

Steps:

  • In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.
  • Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.

PICO DE GALLO AMARILLO



Pico de Gallo Amarillo image

Accompanies Alambre de Camarones, [Alambres de Camarones](/recipes/recipe_views/views/235501).

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 lb yellow tomatoes (about 6), diced
3/4 small red onion, diced
1 tomatillo, diced
1/4 cup diced red bell pepper
2 tablespoon freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
2 tablespoon minced jalapeo pepper
1/2 teaspoon finely minced habanero pepper

Steps:

  • Gently mix all ingredients together in a bowl. Season with salt.
  • The skinny 48 calories per cup 0.6 g fat (0.1 g saturated), 2 g fiber, 11 g carbs, 2.2 g protein

PICO DE GALLO



Pico De Gallo image

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.

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

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

PICO DE GALLO



Pico de gallo image

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

4 tomatoes , chopped
1 red onion , finely chopped
1 tbsp jalapeño peppers from a jar, drained and finely chopped
2 garlic cloves , crushed
small bunch coriander , roughly chopped
juice 1 lime

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 WITH LEMON ZEST (PICO DE GALLO CON LIMóN AMARILLO)



Pico de Gallo with Lemon Zest (Pico de gallo con limón amarillo) image

Provided by Roberto Santibañez

Categories     Condiment/Spread     Onion     Tomato     No-Cook     Vegetarian     Quick & Easy     Cinco de Mayo     Hot Pepper     Vegan     Cilantro     Lemon Juice     Chile Pepper

Yield Makes about 2 cups

Number Of Ingredients 7

1 1/2 cups diced seeded tomatoes
1/3 cup finely chopped red onion
Heaping 1/4 cup chopped cilantro
2 teaspoons finely grated lemon zest
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice, or more to taste
1 1/2 tablespoons finely chopped fresh serrano or jalapeño chiles (including seeds), or more to taste
1 1/2 teaspoons kosher salt

Steps:

  • Combine all the ingredients in a large bowl and stir thoroughly to distribute the ingredients well. Season to taste with more chile, lemon juice, or salt, if you want. I like to let the salsa sit for at least 30 minutes before serving.

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