how do i make pi co de Gallo?

Answer 1

Pico de Gallo

Ingredients
1 1/2 cup peeled, seeded, and diced ripe tomatoes
1/4 cup diced yellow onion
1 tablespoon seeded, minced fresh jalapeno
2 teaspoons chopped garlic
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro leafs
salt and fresh ground pepper

Directions
Combine all of the ingredients in a medium size bowl and stir to mix. Cover and chill for at least 2 hours before serving.

Answer 2

Grilled Pico de Gallo

Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish.

Makes 4 servings

Ingredients:

2 tomatoes, peeled, sliced 3/4 inch thick
1 red onion, sliced 1/2 inch thick
1 yellow bell pepper, cut in half, seeded
1/2 jalapeño, seeded, ribs removed
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1 pinch salt
1/8 teaspoon cracked peppercorns

Preparation:

Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3 inch dice) and put them in a small bowl. Add the cilantro, lime juice and seasoning.

Best if eaten right away. Make as close to serving time as possible



Pico De Gallo No.3

Ingredients

(1 servings)

2 lg Tomatoes, diced
2 lg Onions, chopped finely
3 md Tomatillos, chopped
2 ea Serrano peppers finely chopped
1 ea Tb oil
1/2 ts White vinegar
1 ts Salt
1/2 ts Pepper
1/3 c Cilantro leaves, finely chopped


Instructions

Mix all ingredients together. Can be served right away ro chilled for several hours. It is best the same day because of the fresh tomatoes, but keeps well for several days. Yields 2 cups. Serve as a relish or better yet, as a condiment on fajitas.

Answer 3

Pico de Gallo Salsa:

A fresh and chunky salsa with tomatoes and chile peppers and onions, also known as Pico de Gallo salsa recipe.
INGREDIENTS:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

PREPARATION:
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.
Makes about 2 cups.

Answer 4

Pico de Gallo

1 quart fresh diced tomatoes
1/4 quart fresh diced red onions
1 small bundle of fresh cilantro, chopped finely
1/8 quart diced canned jalapeños
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon dry granulated garlic
1/4 cup vegetable oil
1/4 cup white vinegar

Combine all ingredients and store in a tightly covered container.

This will taste best when refrigerated for about a day and will keep for up to 5 days. Drain the pico as you serve.




Pico de Gallo

1 cup diced tomatoes
1/2 cup diced yellow onions
2 Serrano chiles, seeded and chopped fine
1/2 cup coarsely chopped cilantro
Juice from 1/2 lime
1 pinch dried oregano
1 clove garlic, chopped fine
Salt to taste
White pepper, to taste

Place ingredients in suitable container and mix well to ensure complete distribution. Keep refrigerated until ready to use.

Answer 5

It's pico de gallo by the way.

Diced tomatoes, chopped onion, white or red, cilantro & green peppers.

Answer 6

1 cup diced tomatoes
1/2 cup diced white onions
2 Serrano chiles, seeded and chopped fine
1/2 cup coarsely chopped cilantro
Juice from 1/2 lime or lemon (both flavors are good)
1 clove garlic, chopped fine
Salt to taste
I would NEVER put bell pepper in pico also if you wanted to add volume you could add some cucumber.

Answer 7

Chop coarsely some tomatoes, onions, cilantro and peppers (the hotter, the better). Add lime juice and salt.

Answer 8

chop tomatoes, onions, green onions, cilantro. add fresh squeezed lime.

Answer 9

http://www.valdosta.edu/~pworth/pico.html There's a good recipe here.