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Need a little help with Pico De Gallo recipe

 
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Canadian Bacon
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PostPosted: Tue Jul 09 13 10:32 am    Post subject: Need a little help with Pico De Gallo recipe Reply with quote

Not to many Canadians really know what true Pico De Gallo is...
maybe some of our true tex mex ringers can help me out with a true recipe.....bring them on.....please.
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Chef
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PostPosted: Tue Jul 09 13 10:46 am    Post subject: Reply with quote

Cilantro
Jalapeño
White onion
Tomato
Lemon juice
Salt
Garlic
I never measure anything out I just make it. Probably had a recipe years ago now make sure you use white onions not yellow you want it white, red and green just like the Mexican flag. If ya need exact amounts give me time to get home and I probably have a recipe at the house.
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necron 99
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PostPosted: Tue Jul 09 13 10:49 am    Post subject: Reply with quote

I like it made with serranos better than when made with jalapenos, but that's just me.

http://www.epicurious.com/recipes/food/views/Essential-Chopped-Tomato-Serrano-Salsa-Salsa-Mexicana-Classica-14992

Raichlen's version

http://www.primalgrill.org/recipe_details.asp?RecipeID=167&EpisodeID=40
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k.a.m.
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PostPosted: Tue Jul 09 13 11:05 am    Post subject: Reply with quote

Rick, here is Debbie's recipe I love it on flour torts with nothing else. Very Happy
http://www.thesmokering.com/forum/viewtopic.php?t=23945
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ckone
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PostPosted: Tue Jul 09 13 11:07 am    Post subject: Reply with quote

I'm in the serrano over jalapeno camp too.

I also tend to use lime juice vs lemon.

Though it is not traditional, red onion is also tasty, though I use yellow.
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Tonybel
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PostPosted: Tue Jul 09 13 12:29 pm    Post subject: Reply with quote

Here's what I do...

3 tomatoes chopped
1/2 onion chopped
5 jalapeños or Serrano peppers chopped
1/4 bunch of cilantro
Juice of 1/2 a lime
Sea salt to taste but usually 1/2 tbs

Mix together gently. Hope this helps.
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Cat797
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PostPosted: Tue Jul 09 13 7:22 pm    Post subject: Reply with quote

Tonybel wrote:
Here's what I do...

3 tomatoes chopped
1/2 onion chopped
5 jalapeños or Serrano peppers chopped
1/4 bunch of cilantro
Juice of 1/2 a lime
Sea salt to taste but usually 1/2 tbs

Mix together gently. Hope this helps.


+1 ......I would add that for the best pico, you will want to deseed the tomatoes, and I also add lime garlic. The peppers would be to taste. I normally use 1-2, seeded and deveined.
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Jarhead
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PostPosted: Tue Jul 09 13 8:14 pm    Post subject: Reply with quote

CB, here's one for year round use.
http://www.thesmokering.com/forum/viewtopic.php?t=57936
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corndog
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PostPosted: Tue Jul 09 13 8:22 pm    Post subject: Reply with quote

Toneyel wrote:
quote]Here's what I do...

3 tomatoes chopped
1/2 onion chopped
5 jalapeños or Serrano peppers chopped
1/4 bunch of cilantro
Juice of 1/2 a lime
Sea salt to taste but usually 1/2 tbs

Mix together gently. Hope this helps.[/quote]

Same here, but I use Roma tomatos, red onion (smoother onion taste) and Jalepenos to taste. On the peppers, I cut two different sizes...small and a bit larger. And I use fresh garlic and a little EVOO. Everything to taste....and if you have the time, make ahead and chill to let the flavors come out and play together...
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Canadian Bacon
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PostPosted: Tue Jul 09 13 10:02 pm    Post subject: Reply with quote

Thanks for the quick responce guys....should be able to put something together with the recipes everyone posted.
Thanks again for everyones help.
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Mike Lawry
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PostPosted: Wed Jul 10 13 6:25 am    Post subject: Reply with quote

Mine has to have plenty of garlic.



Mike Lawry
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yukoff
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PostPosted: Thu Jul 11 13 5:20 am    Post subject: Reply with quote

just out of curiosity, what does the Canadian version look like? do they add ketchup or something ? Razz
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Tim_Abrahamson
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PostPosted: Fri Jul 12 13 1:19 am    Post subject: Reply with quote

If you want to dial down the heat a bit I fire roast, seed, peel and dice poblano peppers.

Roasting any pepper you use will really help the flavor!
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1buckie
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PostPosted: Fri Jul 12 13 2:22 am    Post subject: Reply with quote

"If you want to dial down the heat a bit I fire roast, seed, peel and dice poblano peppers. "


Tim, I can't, for the life of me, understand why CANDIAN BACON himself, would want to "dial down" the heat on anything......unless it might be for serving to others......

the man searches out the seeds for & grows the hottest peppers on the planet, every year !!!!!
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Canadian Bacon
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PostPosted: Fri Jul 12 13 2:28 am    Post subject: Reply with quote

Yes that is true....i really dont need to knock down the heat...
But i do like the idea of roasting the peppers. Very Happy
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philpoole



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PostPosted: Fri Jul 12 13 3:59 am    Post subject: Reply with quote

I use the following ingredients in mine:

Tomatoes
Red onion (other onions are too strong for me)
Garlic (optional)
Cilantro
Lime juice
Salt

Super simple and I just do the proportions as I see fit. Don't really need to measure amounts.
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Canadian Bacon
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PostPosted: Fri Jul 12 13 6:36 am    Post subject: Reply with quote

Thanks again guys for all the helpful tips,and recipes.
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Fazm



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PostPosted: Mon Jul 15 13 2:01 am    Post subject: Reply with quote

I'm in the same not measuring boat, I go by looks and taste. I like mine on the light your mouth on fire side.


Cilantro
Jalapeño
Jalokia drops http://stores.homestead.com/azspiceco/-strse-314/hot-sauce%2C-jolokia-hot/Detail.bok
And 1, only 1 ground Trinidad pepper http://stores.homestead.com/azspiceco/-strse-301/Trinidad-Scorpion-Pod/Detail.bok
White onion
Tomato
Lime juice


The jalokia drops and a nice smokey flavor. The Trinidad is just my guilty pleasure.
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