Best 7 Canning Pico De Gallo Recipes
When the bounty of summer is overflowing in your garden, capture the flavors with canning pico de gallo. This zesty salsa, a staple in Mexican cuisine, combines the freshness of ripe tomatoes, onions, and peppers with a blend of zesty spices. Canning pico de gallo is a perfect way to preserve the taste of summer for those cold winter months. Not only is it a delicious and versatile condiment, but canning pico de gallo allows you to enjoy garden-fresh flavors all year round. Whether you're a seasoned canner or just starting out, this article will guide you through the process of creating your own delicious canned pico de gallo.
Here are our top 7 tried and tested recipes!
PICO DE GALLO
4 x half-litre jars (US pint)
Provided by Healthy Canning
Categories Condiments
Number Of Ingredients 6
Steps:
- Get a medium-sized sauce pot.
- Wash, core, halve and seed the tomatoes. Chop finely. Add to pot.
- Peel the onion, chop finely, add to pot.
- Wash, stem, seed and chop the jalapeno finely, add to pot.
- Add all remaining ingredients to pot.
- Bring to a boil.
- Reduce heat to low, and let simmer uncovered for 3 minutes.
- Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 15 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 4 g, Calories 8 kcal, Carbohydrate 1.8 g, Protein 0.3 g, Fat 0.1 g, Sodium 219 mg, Fiber 0.5 g, Sugar 1 g
PICO DE GALLO
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
BEK'S FAMOUS PICO DE GALLO
This started with my sister in law, moved to my mother in law, Sally, of the many other recipes I've posted, and now I've adapted it for my family. I decided a while back to use canned RoTel instead of fresh tomatoes and habaneros as she does, simply because it gave more consistent flavor and heat. Also, the preservaties in the canned version keep it from getting too watery the next day (not that there's often any LEFT the next day once DH sees it in the fridge!) Feel free to sub fresh when tomatoes are in season with the hot peppers of your choice; just watch for mushy tomatoes, though, that can ruin a good batch faster than anything. Most of the ingredients are to taste, so feel free to play with the amounts. I never measure, so these are approximate. Oh, and fresh cilantro is ESSENTIAL!
Provided by Gatorbek
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make sure tomatoes are drained well.
- Combine ingredients in a bowl, cover and refrigerate for about an hour to marry the flavors.
- You can eat it right away, though!
- If you're using fresh tomatoes and peppers, you'll want to add about 1/4 tsp to 1/2 tsp of salt to taste.
- Since i use canned, I don't add any salt.
- My favorite chips are blue corn chips - enjoy!
Nutrition Facts : Calories 34.3, Fat 0.4, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 7.6, Fiber 2.1, Sugar 4.1, Protein 1.7
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
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
PICO DE GALLO
This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. -Jeannie Trudell, Del Norte, Colorado
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
Tips for Canning Pico De Gallo
- Use fresh, ripe ingredients for the best flavor.
- Make sure your jars and lids are clean and sterilized.
- Pack the salsa tightly into the jars, leaving 1/2 inch of headspace.
- Process the salsa in a boiling water bath for 10 minutes (adjust processing time for your altitude).
- Store the salsa in a cool, dark place for up to 1 year.
Conclusion
Canning pico de gallo is a great way to preserve the flavors of summer tomatoes and peppers. It's a delicious and versatile condiment that can be used in a variety of dishes, from tacos to burritos to salads. With a little planning and effort, you can easily can your own pico de gallo at home and enjoy it all year long.
Here are some additional tips for canning pico de gallo:
- If you don't have a canning pot, you can use a large stockpot or Dutch oven.
- You can use a food processor or a knife to chop the ingredients for the salsa.
- You can add other ingredients to the salsa, such as corn, black beans, or jalapeños.
- If you have any leftover salsa, you can store it in the refrigerator for up to 2 weeks.
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