Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Peco De Galo (spelling)

I lost the recipe someone gave us. Help!

Thanks Denny

Pico de Gallo..

google it and youll get more recipes than you can handle..

Ingwe

little of this, little of that, with a base of tomatoes, onions, peppers, and cilantro Thats my recipe, and tweaked here and there as I see fit.

Fresh roma tomatoes or whatever you have in the garden roughly chopped
Fresh jap peppers minced
Fresh red onion roughly chopped
Fresh cilantro--be sure to break off a little piece at the store and sniff for that cilantro smell
Dash of salt and for me I add in some Tony's.
Lots of fresh key lime juice, and from there whatever else is wanted.

I also like a little apple cider vinegar and sourwood honey myself.

Always heat up the chips or make your own!!!!!!!!!!

Pico de Gallo

Ingredients:

2 cups tomatoes (seeded and chopped)
1/4 cup onion (chopped)
1 jalapenos (seeded and chopped)
1 clove garlic (chopped)
1 lime (juice)
1 handful cilantro (chopped)
salt and pepper to taste

Directions:

1. Mix everything.

We do this by ratios:

3 parts diced tomato
3 garlic cloves
2 parts cilantro
1 part onion
0.5 bell pepper
1 jalepeno or 2 serranos (we've been using serranos lately and IMHO, they taste better)
juice of 1 lime
salt
pepper
Lawry's

Serve within a hot flour tortilla or with crisp, salty corn chips...

It looks almost identical to Miss Lynn's.

Pico de Gallo (Rooster's Beak)

Tomatoes, chopped
Red Onions, chopped
Jalapeno Peppers Chopped
Garlic, minced
Cilantro, chopped
Lime Juice
Salt

Might consider adding another type of Pepper such as a bell pepper, or Serrano.

It should be cool and refreshing with a bit of a bite to it.

As you can see, there's lots of ways to go with it. I have no doubt, like all such recipes there's a "traditional" which I belive is close to what I've listed, and then I've seen things added such as mango, cuccumber, raddish...some for taste, others more for texture.

.280Rem is right as in I have added a small amount of fresh pineapple chopped and 1/2 of a green bell pepper. It is especially good this way served with chicken, or fish, or used a a condiment in a smoky type fish tacos

Leave out the tomatoes and use fresh chopped mango instead. Goes great with fish.

I use this one

juice of 1 lemon
1/4 cup cilantro, chopped
2 1/2 cups chopped tomatoes, (romas are the best)
2 to 3 jalepenos, chopped
1 medium onion, diced
1 clove garlic, minced
1 tsp. salt

Somebody else out there had posted a link to this a few months back. I haven't made it per the recipe, but the website is kind of a fun read and I know my sister uses a lot of the recipes on there.

http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/

Ingredients

* FOR THE PICO DE GALLO:
* 5 whole Plum (roma) Tomatoes
* � whole Large (or 1 Small) Onion
* 3 whole Jalapeno Peppers
* Cilantro
* Lime Juice
* Salt To Taste
* _____
* FOR THE GUACAMOLE:
* 3 whole Avocados
* Pico De Gallo
* Lime Juice
* Salt To Taste

Preparation Instructions

Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the �meat� out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

It's funny, all the recipes on this thread are basically identical. That means they're all good.

Please clarify...LOL

P.S. I've been meaning to take this basic pico recipe and puree about one half of the batch and add it back in to smooth it out a little. Think I'll try it this weekend. Another option would be to add a touch of tomato sauce to the food processor while doing so, but first I'll try it one step at a time.

Have done that and like it better. Have also deseeded and deslimed the tomatoes with good results.

I usually do that, but I think it reduces the flavor and also not as necessary if you puree some of the mix.

On that web site, I like how she mixes the pico right in with some avocado for the final dish.