Best 3 Canning Pico De Gallo Recipes
Pico de gallo, also known as salsa fresca or salsa cruda, is a fresh and flavorful Mexican condiment made with chopped tomatoes, onions, cilantro, and jalapeños. It is a staple in Mexican cuisine, often served with tacos, burritos, nachos, and other Mexican dishes. Pico de gallo is also a popular ingredient in salads, soups, and stews. There are many different recipes for pico de gallo, but the basic ingredients are always the same. Some recipes call for adding other ingredients, such as avocados, cucumbers, corn, or black beans. Pico de gallo is a versatile dish that can be customized to your own taste preferences. Whether you like it mild, medium, or hot, there is a pico de gallo recipe for you.
This article provides three delicious recipes for pico de gallo:
* **Classic Pico de Gallo:** This recipe is a classic for a reason. It is made with fresh tomatoes, onions, cilantro, jalapeños, and lime juice. It is a perfect balance of flavors and is sure to please everyone.
* **Roasted Tomato Pico de Gallo:** This recipe takes the classic pico de gallo recipe up a notch by roasting the tomatoes before chopping them. Roasting the tomatoes gives them a smoky and slightly caramelized flavor that adds depth and complexity to the salsa.
* **Avocado Pico de Gallo:** This recipe is a creamy and flavorful twist on the classic pico de gallo. It is made with avocados, tomatoes, onions, cilantro, jalapeños, and lime juice. The avocados add a rich and creamy texture to the salsa, making it perfect for dipping tortilla chips or spreading on tacos.
PICO DE GALLO
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
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
4 x half-litre jars (US pint)
Provided by Healthy Canning
Categories Condiments
Number Of Ingredients 6
Steps:
- Get a medium-sized sauce pot.
- Wash, core, halve and seed the tomatoes. Chop finely. Add to pot.
- Peel the onion, chop finely, add to pot.
- Wash, stem, seed and chop the jalapeno finely, add to pot.
- Add all remaining ingredients to pot.
- Bring to a boil.
- Reduce heat to low, and let simmer uncovered for 3 minutes.
- Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 15 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 4 g, Calories 8 kcal, Carbohydrate 1.8 g, Protein 0.3 g, Fat 0.1 g, Sodium 219 mg, Fiber 0.5 g, Sugar 1 g
BEK'S FAMOUS PICO DE GALLO
This started with my sister in law, moved to my mother in law, Sally, of the many other recipes I've posted, and now I've adapted it for my family. I decided a while back to use canned RoTel instead of fresh tomatoes and habaneros as she does, simply because it gave more consistent flavor and heat. Also, the preservaties in the canned version keep it from getting too watery the next day (not that there's often any LEFT the next day once DH sees it in the fridge!) Feel free to sub fresh when tomatoes are in season with the hot peppers of your choice; just watch for mushy tomatoes, though, that can ruin a good batch faster than anything. Most of the ingredients are to taste, so feel free to play with the amounts. I never measure, so these are approximate. Oh, and fresh cilantro is ESSENTIAL!
Provided by Gatorbek
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make sure tomatoes are drained well.
- Combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors.
- You can eat it right away, though!
- If you're using fresh tomatoes and peppers, you'll want to add about 1/4 tsp to 1/2 tsp of salt to taste.
- Since i use canned, I don't add any salt.
- My favorite chips are blue corn chips - enjoy!
Nutrition Facts : Calories 34.3, Fat 0.4, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 7.6, Fiber 2.1, Sugar 4.1, Protein 1.7
Tips:
- Choose fresh, ripe ingredients: This will ensure the best flavor and texture for your pico de gallo.
- Use a sharp knife to dice the vegetables: This will help to create even pieces and prevent the vegetables from becoming mushy.
- Add salt to the vegetables before canning: This will help to draw out the moisture and prevent the vegetables from becoming too watery.
- Process the jars in a boiling water bath for the recommended amount of time: This will ensure that the jars are properly sealed and the pico de gallo is safe to store.
- Store the jars in a cool, dark place: This will help to preserve the flavor and quality of the pico de gallo.
Conclusion:
Canning pico de gallo is a great way to preserve this delicious salsa so that you can enjoy it all year long. By following the tips above, you can ensure that your pico de gallo is properly canned and safe to store. So next time you have a surplus of fresh tomatoes, onions, and cilantro, be sure to give canning pico de gallo a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
