Cinco de Mayo Recipe: Marcela’s Pico de Gallo

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Pico de Gallo

Recipe courtesy of Marcela Valladolid

  • 1 1/2 pounds yellow or red tomatoes, seeded and chopped
  • 1 small onion, chopped
  • 1/2 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 2 serrano chiles*, seeded and minced
  • Pinch kosher salt and fresh ground black pepper
  1. Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.
  2. Cook’s Note: In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag.

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

Substitute jalapeno for the serrano if serrano is too hot or hard to find.

Preparation time: 10 minute(s)

Number of servings (yield): 3

Culinary tradition: Mexican

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Follow Stuart via “the Online”
Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99
Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
Archives
Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification