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Monday, July 14, 2014

Pico de Gallo Salsas

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Ingredients:

Classic Tomato Pico de Gallo:

Ingredients:

  • 3 seeded & chopped plum or roma tomatoes (approx. 1-1/4 cups)
  • 1/4 cup chopped red onion
  • 1-2 tablespoons diced jalapenos (remove seeds and membrane for less heat)
  • 1 garlic clove, minced
  • 1/3 cup roughly chopped cilantro
  • 1 tablespoon lime juice (from approx. 1/2 lime)
  • salt & pepper

Mango And Cucumber Pico de Gallo:

Ingredients:

  • 1-1/3 cup chopped mango (2-3 small mangoes, or 1-2 large mangoes)
  • 1/2 cup chopped cucumber (unpeeled Persian cucumber, or peeled regular cucumber)
  • 1/4 cup chopped red onion
  • 1-2 tablespoons diced jalapenos (remove seeds and membrane for less heat)
  • 1 garlic clove, minced
  • 1/3 cup roughly chopped cilantro (may substitute chopped mint of parsley, if preferred)
  • 1 tablespoon lime juice (from approx. 1/2 lime)
  • salt & pepper

Strawberry And Red Bell Pepper Pico de Gallo:

Ingredients:

  • 1-1/3 cups chopped strawberries
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 1-2 tablespoons diced jalapenos (remove seeds and membrane for less heat)
  • 1 garlic clove, minced
  • 1/3 cup roughly chopped cilantro (may substitute chopped mint of parsley, if preferred)
  • 1 tablespoon lime juice (from approx. 1/2 lime)
  • salt & pepper


Directions:

Classic Tomato Pico de Gallo:

  • chop the tomatoes, onion, and cilantro
  • dice the jalapeno
  • mince the garlic (I use a garlic press to get it really fine)
  • juice the lime (I use a handy lime squeezer)
  • stir everything together; add salt and pepper to taste
Stir all ingredients together in a bowl adding salt and pepper to taste. Best if served right away, but may be chilled for several hours. Drain any accumulated liquid before serving, if necessary.

Serve with tortilla chips, as a condiment with Mexican dishes, stirred into rice or quinoa for a flavorful pilaf, or as a topping for grilled fish or chicken.

Mango And Cucumber Pico de Gallo:

Stir all ingredients together in a bowl adding salt and pepper to taste. Best if served right away, but may be chilled for several hours. Drain any accumulated liquid before serving, if necessary.

Serve with tortilla chips, fish tacos, stirred into rice, or as a topping for grilled fish or chicken.


Strawberry And Red Bell Pepper Pico de Gallo:

Stir all ingredients together in a bowl adding salt and pepper to taste. Best if served right away, but may be chilled for several hours. Drain any accumulated liquid before serving, if necessary.

Serve with tortilla chips, fish tacos, stirred into rice, or as a topping for grilled fish or chicken. 


Source: theyummylife.com

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