Best 8 El Paso Pico De Gallo Recipes
**El Paso Pico de Gallo: A Refreshing Salsa with a Spicy Kick**
Pico de gallo, a vibrant and refreshing salsa, originates from Mexico and is a staple in many Mexican dishes. This salsa is typically made with fresh, finely diced tomatoes, onions, cilantro, and serrano peppers, resulting in a chunky salsa with a balance of flavors. El Paso pico de gallo takes this classic salsa to the next level by adding a unique blend of spices and a subtle smokiness.
This article presents a collection of three delectable El Paso pico de gallo recipes that cater to different taste preferences and dietary restrictions. The first recipe, "Traditional El Paso Pico de Gallo," stays true to the classic recipe, using fresh, high-quality ingredients and a touch of lime juice for a zesty finish. The second recipe, "Roasted Tomato El Paso Pico de Gallo," adds a smoky depth of flavor by roasting the tomatoes before combining them with the other ingredients. This salsa is perfect for those who enjoy a slightly charred flavor.
The third recipe, "Avocado El Paso Pico de Gallo," is a creamy and flavorful twist on the traditional salsa. It incorporates ripe avocados, resulting in a smooth and rich salsa with a hint of nuttiness. This recipe is a great option for those who prefer a milder salsa or for those who want to add a touch of creaminess to their dishes.
Whether you're looking for a classic, smoky, or creamy pico de gallo, this article has a recipe to suit your taste buds. So, gather your ingredients, grab your cutting board, and let's dive into the world of El Paso pico de gallo!
EL PASO PICO DE GALLO RECIPE
Mix standard pico de gallo veggies with lime vinaigrette in this El Paso Pico de Gallo Recipe. This pico de gallo recipe is sure to be a chip's best friend.
Provided by My Food and Family
Categories Home
Time 15m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except chips.
- Serve with chips.
Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 1 g, Protein 2 g
PICO DE GALLO
Provided by Rachael Ray : Food Network
Categories condiment
Time 10m
Yield about 1/2 cup
Number Of Ingredients 5
Steps:
- Mix ingredients together and season, to taste, with salt and pepper.
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
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
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
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.
THE ORIGINAL EL TORITO PICO DE GALLO FROM CALIFORNIA RESTAURANTS
My dad liked this Pico de Gallo that he asked the cook for the recipe. This is the actual recipe that the cook gave my dad.
Provided by deidrestevens
Categories Mexican
Time 20m
Yield 100-150 remkins, 100-150 serving(s)
Number Of Ingredients 12
Steps:
- Mix together and put into a large jar and set into the refrigeratror. Get's hotter in the refrigerator. This recipe is institutional sized. Use within 3-5 days.
Nutrition Facts : Calories 3.4, Sodium 7.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.1
FISH TACOS WITH PICO DE GALLO
Enjoy these tacos made with fish, pico de gallo salsa and Old El Paso® flour tortillas - tasty Mexican dinner that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.
- In 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Stir in garlic; cook 1 minute. Add fish fillets; cook 5 to 7 minutes or until fish flakes easily with fork. Drizzle with lemon juice.
- Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Taco, Sodium 320 mg, Sugar 0 g, TransFat 1/2 g
MOE'S SOUTHWEST GRILL PICO DE GALLO COPYCAT RECIPE
Moe's is my FAVORITE restaurant! found a Pico de Gallo copycat recipe online and putting it here for safe keeping!
Provided by Stacey Dee
Categories Vegetable
Time 10m
Yield 7 cups
Number Of Ingredients 8
Steps:
- Drain the chopped tomatoes in a colander.
- Mix all ingredients in a large bowl.
- Let sit at room temperature for at least 1 hour to let the flavors combine.
Tips:
- For the freshest pico de gallo, use ripe, in-season tomatoes.
- Choose tomatoes that are firm and have no blemishes.
- If you don't have fresh cilantro, you can use 1/4 cup of chopped flat-leaf parsley.
- To make your pico de gallo spicier, add a finely chopped jalapeño pepper.
- If you want a milder pico de gallo, remove the seeds from the jalapeño pepper before chopping.
- For a more citrusy flavor, add a squeeze of lime juice.
- Pico de gallo can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
Pico de gallo is a refreshing and flavorful salsa that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, pico de gallo is a delicious addition to any Mexican or Tex-Mex dish.
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