Best The Ospidillo Cafe Pica De Gallo Recipes
AUTHENTIC PICO DE GALLO
Pico De Gallo is a popular Mexican salsa that's loaded with fresh tomatoes, onion, jalapeno, cilantro, and lime juice. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
- Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THE OSPIDILLO CAFE PICA DE GALLO
This is a condiment served on Mexican dishes such as fajitas. The bright blend of flavors is just incredible and, before you know it, you'll be spooning this stuff over non-Mexican dishes such as fried chicken or pork roast. It will keep just fine for 3 or 4 days in the refrigerator. I got this recipe from an old church fundraiser cookbook (Reorganized LDS church in Independence, Missouri) that a beloved aunt sent me several years ago. I have never had better Pica de Gallo anywhere. (pronounced: Peek-uh day guy-O, according to my daughter who speaks some Spanish). I have a Mexican friend who also says it's pretty genuine and the best that he ever had too. This is much less tomato-ey than regular salsa. The time listed includes marinating time in the refrigerator. I hope others will enjoy this excellent Mexican condiment as much as my friends and family do.
Provided by Bone Man
Categories Sauces
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend gently and refrigerate for at least 2 hours, allowing the flavors to infuse, before serving with Mexican dishes.
Nutrition Facts : Calories 11, Fat 0.1, Sodium 74.5, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3
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
CAFE RIO PICO DE GALLO
this is the last of the recipes the lady at church gave to me
Provided by Patsy Fowler
Categories Spreads
Time 10m
Number Of Ingredients 6
Steps:
- 1. mix all ingredients.
HOW TO MAKE PICO DE GALLO
Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!
Provided by Paula Stotts
Categories Salsa
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine tomato, onion, jalapeno pepper, cilantro and green onion in a medium bowl. Season with garlic powder, salt, and pepper. Stir until evenly distributed.
- Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 21 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 76.3 mg, Sugar 2.3 g
THE OSPIDILLO CAFE CHICKEN CACCIATORE
Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!
Provided by Bone Man
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
- When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
- Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
- Serve over cooked spaghetti.
Nutrition Facts : Calories 151.1, Fat 9.4, SaturatedFat 1.3, Sodium 609.9, Carbohydrate 13.1, Fiber 2.4, Sugar 6.5, Protein 2.3
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