ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Pico de Gallo salsa

Misc.
I am looking for a receipe for the Baja Fresh Pico de Gallo salsa (mild) or something close to it. Thanks.
MsgID: 1413760
Shared by: Judy - Phoenix, AZ
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Pico de Gallo salsa
  Judy - Phoenix, AZ
2 Recipe(tried): Pico de Gallo
  Marissa, Michigan
ADVERTISEMENT
Random Recipes
  • Garlic Cheese Roll
  • GARLIC CHEESE ROLL 1 1/2 pounds sharp Cheddar cheese 1/2 pound processed cheese (like Velveeta) 1 (3 ounce) package cream cheese 1/2 cup finely chopped pecans 1 teaspoon seasoning salt Garlic powder, to taste Chili...
  • Vegetable Quesadillas
  • VEGETABLE QUESADILLAS 4 burrito-size flour tortillas 1 cup chopped tomato 1/4 cup thinly sliced red onion 2 teaspoons fresh lime juice 3 teaspoons olive oil, divided use 1/2 teaspoon salt 1/4 teaspoon cumin 1/8 teaspo...
  • Grilled Onion Bloom
  • GRILLED ONION BLOOM 1 large sweet onion, Walla Walla or Vidalia 2 tablespoons butter 2 teaspoons (4 cloves) minced garlic Salt and pepper, to taste Peel onions, and cut each one into quarters, or eights, keeping onio...
  • Crunchy Fried Chicken (Wesson Oil recipe, 1960's)
  • CRUNCHY FRIED CHICKEN 1/2 cup milk (fresh or evaporated) 1 egg, beaten slightly 1 1/2 teaspoons Salt 1/4 teaspoon paprika 1 cup finely crushed corn flakes 1 frying chicken, cut up 2 cups Wesson oil Combine milk and e...
  • Cashew Chicken
  • CASHEW CHICKEN 2 tablespoons corn starch 2 tablespoons soy sauce 2 tablespoons hoisin sauce 3 tablespoons water 1/4 teaspoon sesame oil 1 tablespoon rice wine or dry sherry 1 1/2 pounds boneless, skinless chicken brea...
ADVERTISEMENT
  • Mazzio's Ranch Dressing (quantity recipe)
  • MAZZIO'S RANCH DRESSING As a manager of Mazzios here in Oklahoma (that has now closed and sold) It was 3.25 oz of Griffth Foods chuckwagon buttermilk ranch seasoning along with 64 oz of Mayo and 64 oz of buttermilk....
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Pico de Gallo salsa
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!