RECIPE FOR PICO DE GALLO RECIPES

Name: Pico de Gallo
Prep time: 15 min
Total time: 15 min
Yield: 2 1/2 cups
Ingredients: 4 ripe plum tomatoes, seeded and finely chopped; 1 small white onion, finely chopped; 1/2 cup cilantro leaf, chopped (or more to taste!); 2 -3 jalapeno peppers, seeded and finely chopped; 1 tablespoon lime juice; salt

THE BEST FRESH PICO DE GALLO RECIPE - FOOD.COM

The Best Fresh Pico de Gallo Recipe - Food.com image

I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1/2 cup cilantro leaf, chopped (or more to taste!)
2 -3 jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
salt

Steps:

Combine all ingredients; cover and refrigerate for at least an hour.
This tastes best the same day that it's made, but is okay the next day.

Nutrition Facts : Calories 34.5, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 8, CarbohydrateContent 7.8, FiberContent 2.1, SugarContent 4.4, ProteinContent 1.4

PICO DE GALLO RECIPE | REE DRUMMOND - FOOD NETWORK

Pico de Gallo Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories condiment

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 yellow or red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

Steps:

Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

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