Good Pico De Gallo Recipe

[Hostile]

This is not a hot salsa at all. But man is it ever tasty. This is courtesy of the sister of a buddy of mine. Her recipe. Probably similar to most of them, but hers was really outstanding.

Eat this with tortilla chips or sprinkle it on your Mexican dishes. You won't be disappointed.

15 roma tomatoes. Dice them.
1 decent sized red onion. Diced.
2 jalapenos. Diced. (You can use Anaheim peppers if jalapenos are too hot for you.)
3 cloves of garlic. Diced.
6 tablespoons of crushed cilantro. (Fresh cilantro would be even better I bet.)
1 1/2 tablespoons of pure virgin olive oil.
1 1/2 teaspoons of ground sea salt.
1 teaspoon of course ground pepper.
The juice from 2 limes. 3 if you want.

Mix it all up in a bowl and refrigerate for 2 to 4 hours.

Enjoy.

 

[Tusan_Homichi]

Oh man. I am all over this. I'll report back.

 

[CF74]

There isn't enough pico in the gallo, more jalapenos please...

 

[Hostile]

There isn't enough pico in the gallo, more jalapenos please...

I like it hot too. Pico de gallo is more about taste than anything else though and this stuff was so good.

They are going to get me a carne asada recipe too. This one was easier to write down tonight. Ronny makes the best carne asada in town.

 

[Hostile]

Oh man. I am all over this. I'll report back.

I hope you enjoy it Ozz. Please let me know.

 

[hairic]

That is item for item the pico de gallo recipe I use. I take the seed and placenta stuff out of the tomatoes, use any type of onions available (I also have onion and garlic chives on hand), use two different varieties of garlic (and not three cloves), and measure cilantro by handfuls. The rest, it's all there, just in different quantities.

And it is excellent. I made it a habit to always have it available about 4 or 5 months ago.

 

[67CowboysFan]

This is not a hot salsa at all. But man is it ever tasty. This is courtesy of the sister of a buddy of mine. Her recipe. Probably similar to most of them, but hers was really outstanding.

Eat this with tortilla chips or sprinkle it on your Mexican dishes. You won't be disappointed.

15 roma tomatoes. Dice them.
1 decent sized red onion. Diced.
2 jalapenos. Diced. (You can use Anaheim peppers if jalapenos are too hot for you.)
3 cloves of garlic. Diced.
6 tablespoons of crushed cilantro. (Fresh cilantro would be even better I bet.)
1 1/2 tablespoons of pure virgin olive oil.
1 1/2 teaspoons of ground sea salt.
1 teaspoon of course ground pepper.
The juice from 2 limes. 3 if you want.

Mix it all up in a bowl and refrigerate for 2 to 4 hours.

Enjoy.

I'm just getting a gardening website (blog) started. What good is a gardening site without killer recipes on what to do with all of those fresh veggies. Mind if I add this to my site?

 

[Hostile]

I'm just getting a gardening website (blog) started. What good is a gardening site without killer recipes on what to do with all of those fresh veggies. Mind if I add this to my site?

Not at all.

 

[Tusan_Homichi]

I hope you enjoy it Ozz. Please let me know.

Will do. I still make that chili you posted a long while ago on a somewhat regular basis. I've modified it for my slightly less heat-resistant self by dropping the habanero. I also added some stewed tomatoes because I love tomato in my chili.

Other than that, I still follow it word for word. Great chili.

 

[Hostile]

Will do. I still make that chili you posted a long while ago on a somewhat regular basis. I've modified it for my slightly less heat-resistant self by dropping the habanero. I also added some stewed tomatoes because I love tomato in my chili.

Other than that, I still follow it word for word. Great chili.

A guy from my church has a Dad who grows chili peppers. He is getting me some ghost peppers and red savina to try in my chili. This year I am going to try and enter it in this event.

Tucson Firefighters Chili Cookoff

I want to serve the hottest chili they have ever had. I have used stewed tomatoes in my recipe too and I do like the flavor they add.

 

[DA FAN]

I use Serrano peppers, just give it a better taste then jalapeno..

 

[theebs]

My wife makes pico all the time, or she buys when we are lazy! Its great.

 

[Seven]

This is not a hot salsa at all. But man is it ever tasty. This is courtesy of the sister of a buddy of mine. Her recipe. Probably similar to most of them, but hers was really outstanding.

Eat this with tortilla chips or sprinkle it on your Mexican dishes. You won't be disappointed.

15 roma tomatoes. Dice them.
1 decent sized red onion. Diced.
2 jalapenos. Diced. (You can use Anaheim peppers if jalapenos are too hot for you.)
3 cloves of garlic. Diced.
6 tablespoons of crushed cilantro. (Fresh cilantro would be even better I bet.)
1 1/2 tablespoons of pure virgin olive oil.
1 1/2 teaspoons of ground sea salt.
1 teaspoon of course ground pepper.
The juice from 2 limes. 3 if you want.

Mix it all up in a bowl and refrigerate for 2 to 4 hours.

Enjoy.

Its the cilantro. That's the trick, IMO. Suprises me how many mexican/spanish restaurants don't add cilantro even in the salsa.

 

[67CowboysFan]

Its the cilantro. That's the trick, IMO. Suprises me how many mexican/spanish restaurants don't add cilantro even in the salsa.

That's the magic ingredient. I make my own salsa with veggies out of the garden and it just doesn't taste right without cilantro.

 

[Biggems]

I cannot stand spicy....it just irritates my pallet too much.

I love me some Carne Guisada though.....here is a recipe for it, many of you will find it bland, but I like the flavor....if you want, feel free to add your favorite chiles to the recipe for some kick.

Ingredients

• 3 lbs. sirloin
• 2 Tbsp. oil
• 1 clove garlic, mashed
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 4 Tbsp. flour
• 1 can beef broth
• 3/4 cup water
• salt and pepper to taste
• 4 flour tortillas, warmed

Instructions

Cut beef into 3/4-inch cubes. In large nonstick skillet or stock pot, saute beef until brown, over medium heat. Add oil and flour and toss with beef until flour is brown. Add water and spices, stirring well.

Add beef broth and reduce heat to medium low. Simmer approximately 30 minutes until beef is tender. (If sauce seems too thin, add a bit more flour to desired consistency.)

Place a warmed flour tortilla in a soup bowl and spoon the carne guisada into the "tortilla bowl". Garnish with sour cream, cheese and pico de gallo.

Servings
Serves 4

Prep Time
15 minutes

Cook Time
30 minutes

Cooking Methods
Braising
Stewing

Beef Type
Sirloin


get you some homemade flour tortillas, some shredded cheddar cheese, and it is on.....for the lot of you, add Hos' pico de gallo. wash it down with a cold dr. pepper....

 

[ologan]

Its the cilantro. That's the trick, IMO. Suprises me how many mexican/spanish restaurants don't add cilantro even in the salsa.

There's a "supposed" mexican restaurant up here in the NE Georgia mountains that doesn't even add cheese as an ingredient to their Quesadillas! We don't go there.

 

[Hostile]

I'm just getting a gardening website (blog) started. What good is a gardening site without killer recipes on what to do with all of those fresh veggies. Mind if I add this to my site?

Hey, I have another recipe for you that is really easy and oh man is this delicious.

Slice up 2 large cucumbers. Place the slices in a ziplock baggy.
Squeeze the juice from half a large lime into the baggy. Add 2 tablespoons of salt. Add a tablespoon of Mrs. Dash Spicy "Extra Spicy" seasoning mix.

Zip the baggy and shake it up real good.

Chill for 30 minutes and enjoy.

 

[Maikeru-sama]

When I hit the store next week, I think I may try out this recipe.

 

[Hostile]

When I hit the store next week, I think I may try out this recipe.

Try the one I just posted above too.

You will love it.

 

[67CowboysFan]

Hey, I have another recipe for you that is really easy and oh man is this delicious.

Slice up 2 large cucumbers. Place the slices in a ziplock baggy.
Squeeze the juice from half a large lime into the baggy. Add 2 tablespoons of salt. Add a tablespoon of Mrs. Dash Spicy "Extra Spicy" seasoning mix.

Zip the baggy and shake it up real good.

Chill for 30 minutes and enjoy.

This looks great. I'll have to try this one out as well. Reminds me a little bit of something we used to make a long time ago. I have not seen it in years but the stores used to carry something called "party rye bread". Small loaf of rye bread that had slices about the size of two half dollars. We put a cucumber slice on those and sprinkle something called "crazy salt" on them. They were tasty. Your recipe sounds like it would be tasty on rye bread too.

Found a link to the seasoning. http://www.janeskrazy.com/

We need a recipe thread in the off topic zone.