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My review
Chef Scott's Pico de Gallo
Scott Fortin
"Tomatoes, cilantro, and spices in perfect harmony!"
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Ingredients
1 h 30 m servings 51 calsOriginal recipe yields 25 servings (3 quarts)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 51 calories; 4.5 g fat; 2.8 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 562 mg sodium. Full nutrition
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Read all reviews 5062 Ratings
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Most helpful positive review
6/19/2011
This is a great base for pico de gallo, however I have to agree with the other reviewers in that I would never add the black pepper, white vinegar or veg. oil. It's just not necessary. I would a...
Most helpful critical review
9/3/2008
This could be a 5 star if the amount of oil was decreased by about half, as it was way too greasy for my taste. I also followed the other reviewer's advice and added red wine vinegar, which was ...
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6/19/2011
This is a great base for pico de gallo, however I have to agree with the other reviewers in that I would never add the black pepper, white vinegar or veg. oil. It's just not necessary. I would a...
8/17/2008
This is almost identical to my husband's recipe! The only thing he does differently is to add a little cumin and use red wine vinegar. It's super fresh tasting, and a great addition to any Mexic...
9/3/2008
This could be a 5 star if the amount of oil was decreased by about half, as it was way too greasy for my taste. I also followed the other reviewer's advice and added red wine vinegar, which was ...
4/9/2010
Oil? Vinegar? Black pepper? Why would anyone put that in Pico de Gallo or any other salsa? Otherwise fine.
6/16/2010
Sorry Chef, but as I was in the midst of making this and gave it a taste I realized the lime juice provided enough acid and there was no way I could add either the vinegar or the oil. I also had...
1/29/2010
Nice and fresh tasting... I used red wine vinegar instead of white, less oil and cilantro, and a touch of cumin. Easy to play around with the amounts of ingredients to suit your taste. Thanks ...
6/29/2009
This was very good and tasted like the Pico de Gallo we had in Mexico. I halved the recipe so I wouldn't have a "ton". I used red wine vinegar as others had suggested. My husband's only reque...
5/5/2009
OMG! This is GREAT! Add a little cumin to it and be the winner. I up'd to 5 jalepenos. From TX so know about heat!
4/25/2009
A few changes. I guess for personal taste. I like to use spanish white onion, jalapeno, and avocado in addition. Use fresh lime juice. And plenty of cilantro. Very yummy.