Pico de Gayo / Salsa Recipes - HELP!

[jsalba]

I already have some "feelers" out there looking for their recipes.. but I really want to make this in the next week or two.

Any recipes that you personally have used and found to be somewhat easy yet very tasty.. please post 'em here!

Thanks!

[chippers21]

Hubby's computer back from shop but he is not here right now. I will ask him about it.

[chippers21]

Here it is:

2 medium to large tomatoes - chopped and remove the insides to reduce the
amount of juice
1 small to medium onion - (I use white but red, yellow, etc. also work) -
chop fine
2 to 3 jalapenos - chopped fine with or without seeds
1 tablespoon fresh squeezed lime juice
1/2 teaspoon salt

Optional - can add chopped cilantro to taste (husband thinks cilantro tastes
like soap so we omit it)

Mix together gently and refrigerate till cold. The salt does leach moisture
from the tomatoes so the salsa becomes soupy. I leave the juice in the bowl
and scoop out the salsa for serving - the longer you keep the salsa the more
juice you get and it makes a great marinade for chicken.


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[bbelover]

i got a few for u....
Applebees Pico sauce

Ingredients:
3 large tomatoes diced
1 large onion diced
2 Tbsp. diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. Salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. white vinegar


Preparation:
Mix all ingredients together in large container until well blended. Allow to set for at least 6 hours, it is better if allowed to sit overnight.

heres another

Pancho's Pico De Gallo


Notes:
This is a wonderful, low fat relish to make. This will store for a couple of days in your refrigerator. It is also great with eggs in the morning.

Ingredients:
1/2 lb. tomatoes (this should be a couple of tomatoes)
1/4 chopped large onion (I like a 1015, or even a red onion, you want something mild)
2 jalapeno peppers, chopped fine
2 sprigs of Cilantro, chop fine
1/2 tsp. Salt (I like Kosher, they don't use Kosher)
dash Black Pepper


Preparation:
Simply chop everything and combine. Stir to mix everything well, and refrigerate for a couple of hours before serving. If you don't like jalapenos, or if they are too hot for you, try bell peppers.


and still yet another

Chili's Pico de Gallo


Notes:
This goes perfect with the Chili's Margarita Chicken and the Chili's Black Beans.

Ingredients:
1/2 C. Diced Onions
1/2 C. Diced Tomatoes
2 Tbsp. Chopped Cilantro
Diced Jalepeno to taste (Omit the seeds)


Preparation:
Dice both tomatoes and onions. Chop cilanto, and add enough diced jalepeno seeds to suit your desired hotness. Mix together, and serve.


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[jsalba]

I just now had the chance to read your recipes. Thanks you two.

I actually made one similar to chippers recipe.. and did add cilantro as I do like it. Yes, it does taste like dish soap - and smells of it too - but after marinating in the final product - it's good.

I'm also going to try bbelover's recipe from applebees as it sounds good.

I made pico/salsa using 3 quarts of tomatoes.. last weekend.. and it's already gone!

[Geckomary]

Howdy! I know this is a little bit late in reply...but I have been making "pico de gecko" here at home this summer...We played with lots of different recipes and this is what we came up with...

Pico De Gecko

5 to 10 Roma Tomatoes (diced)
1 or 2 medium red or other sweet onion (diced)
1 or 2 bunch cilantro (diced)
4 clove garlic (chopped into large pieces)
2 lemons (juiced)
5 to 10 Jalapeno peppers (diced)
Kosher salt to taste
cracked pepper to taste
a pinch or two of cumin (or pre-mixed Mexican Seasoning)
2 tablespoons tomatoe paste

In a large bowl combine the following: Dice or chop tomatoes, onions and peppers to about the same size. Chop cilantro to fit preference. The garlic can be chopped to taste...the larger the pieces the milder flavor they impart. Juice the lemons (I use fresh lemon...only because it seems to taste better). The salt, cracked pepper and cumin can be added to your personal taste. After all has been mixed together I take a few tablespoons of tomatoe paste and about 3/4 cup of the pico and put in a food processor...I give it a pulse or two (don't want liquid) and then put that back into the pico...we have found that this seems to pull all the flavors together...but doesn't turn it into a salsa...you still have the wonderful chunky, scoopable aspect of pico. Enjoy!

Obviously none of the measures are exact...since we have made this recipe up as we have gone along it was alot more difficult to write out than I thought. LOL!! But it really is good. We have been making big batches and eating until we can eat no more!


(BTW, I have been off the boards for awhile, my DH has been dealing with a new round of cancer treatment, BUT I wanted you to know I was thrilled to hear about your mom!!! I know that many prayers had been heard there...and I am glad that you all are celebrating good news!)


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