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.
Time 25m Yield 6 Number Of Ingredients 12 Steps:
In blender, place all dressing ingredients. Cover; blend until smooth. On serving platter, alternate slices of orange and cucumber around edge. Mound bell pepper and jicama in center. Drizzle with dressing. Sprinkle with chili powder and/or cilantro sprigs.
Time 15m Number Of Ingredients 6 Steps:
Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.
Time 1h20m Yield 10 Number Of Ingredients 11 Steps:
Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Time 30m Yield 10 serving(s) Number Of Ingredients 11 Steps:
Wash all fruit and/or vegetables (the ones you prefer), peel and dice into chunk size pieces. Place in a large bowl and mix with clean hands to distribute evenly. Cut the lemons into wedges and place in a serving dish. To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top and then sprinkle with the “Pico de Gallo” seasoning. Enjoy!
Yield 8 servings Number Of Ingredients 7 Steps:
Attractively arrange the vegetable and fruit slices on a serving platter. Sprinkle with salt and chile powder to taste. Serve with lime wedges to squeeze over all.
Time 50m Yield 2 cups Number Of Ingredients 7 Steps:
Combine all the ingredients in a medium bowl and toss to blend well. Season with salt to taste. Let stand at room temperature for at least 30 minutes to allow the flavors to develop. Tip: This salsa is much better when all the ingredients are chopped with a knife as opposed to a food processor. The food processor turns everything into a uniform pink mass. Make ahead: This salsa can be made up to 1 hour ahead.
Time 20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
In a medium bowl, combine tomatoes, onions, jalapeño peppers, banana pepper, garlic, cilantro, oregano and ground cumin; stir well. Pour in lime juice and Tequila; stir again before seasoning with ground sea salt and freshly ground black pepper. Cover and transfer to the fridge for at least 3 hours.Serve with tortilla chips.
