Pico de Gallo
Quick and easy pico de gallo that is a great appetizer or addition to dinner. Huge hit in my house! For more intense flavor, chill for up to 3 hours before serving.
Quick and easy pico de gallo that is a great appetizer or addition to dinner. Huge hit in my house! For more intense flavor, chill for up to 3 hours before serving.
Excellent. Growing up in Central California, I was fortunate enough to eat authentic Mexican food on a regular basis. This is what Pico de Gallo should taste like. This recipe is easily adjusted to ones personal taste. Fresno or Serrano chilis can be used if Jalapenos are unavailable. If you can't handle 'HOT' food simply decrease the amount of jalapenos or use an Anaheim or Poblano chili instead. If you're a garlic lover as I am, use a few more cloves of garlic. If you've never handled fresh chilies before, be careful. You can easily spread the oils from your hands to your face. If you're sensitive, try gloves.Read More
Some really liked this, but I wasn't so keen on it. It was missing a lot. I would juice the whole lime and increase the cilantro, adjust the garlic to 2 or 3 whole fresh cloves (leave out the granulated) and add the whole jalapeno. There is no heat whatsoever.Read More
Excellent. Growing up in Central California, I was fortunate enough to eat authentic Mexican food on a regular basis. This is what Pico de Gallo should taste like. This recipe is easily adjusted to ones personal taste. Fresno or Serrano chilis can be used if Jalapenos are unavailable. If you can't handle 'HOT' food simply decrease the amount of jalapenos or use an Anaheim or Poblano chili instead. If you're a garlic lover as I am, use a few more cloves of garlic. If you've never handled fresh chilies before, be careful. You can easily spread the oils from your hands to your face. If you're sensitive, try gloves.
In a word - delicious. If you like Mexican food, this is for you. I used to live in CA and boy do I miss the food there! This recipe is perfect, I didn't change a thing. I let it set for a few hours to let the flavors blend together and it was so good.
Really can't go wrong with this. I personally prefer yellow onion instead or red and I also doubled (at least) the cilantro. I got a lot of compliments on this and I think the cumin made the difference. I used fresh garlic instead of powder and used serrano chiles instead of jalapenos. Add this to avocados for the best guacamole!
Someone mentioned that the serrano chili could be used instead of the jalapeno if they didn't want it very hot. The scoville scale of hottness for the jalapeno is 2,500-8,000. The serrano is 10,000-23,000. Be very carefull of the serrano, It's pretty hot!
Some really liked this, but I wasn't so keen on it. It was missing a lot. I would juice the whole lime and increase the cilantro, adjust the garlic to 2 or 3 whole fresh cloves (leave out the granulated) and add the whole jalapeno. There is no heat whatsoever.
I rated this 5 stars even though I didn't follow this recipe because I am sure its delicious. You really can't go wrong making Pico de Gallo its simple and flavorful even if you omit a few ingredients. I didn't use Roma tomatoes I find them to be a little too soggy for my taste so I used 1 large firm Beefsteak Tomato. I love Red Onion but I didn't have one on hand so I opted to use a little more than half of a large White Onion instead. I used as much Cilantro as I wanted because 3 tablespoons hardly seems enough. I like heat so I used a 1/2 of a Jalapeno, if you don't have a fresh pepper on hand just use the ones that come in a jar or can it will work fine. Do not omit the fresh garlic it adds to the flavor but the garlic powder isn't really necessary in my opinion and neither is the Cumin. Salt and Pepper to taste is definitely a must I used fresh cracked pepper. However you decide to prepare it you definitely need to add Lime Juice I used the juice of 2 little Limes, it really helps to bring out all the flavors and keep your Pico de Gallo fresh. I paired it with some Blue Corn Tortilla chips and the leftovers if there are any ha ha will go nicely atop of my butter herbed Tilapia fish Fillets for tomorrow's dinner.
Try this. You'll think you're in Mexico. Or at least your favorite Mexican restaurant. I could have eaten the whole bowl before it made it to the table for our fajitas, but I obviously had to restrain myself.
I made this today to go with carne asada tacos. It was really excellent. I used 3 med-large tomatoes and 1/2 regular white onions. I wasn't sure about the chili powder and garlic powder so I made both ways and it worked best with it. The spices are not overpowering like I thought they only improve on the fresh flavor. Easy and great on tacos! Thanks for submitting.
better than other recipes i've tried on this site. The fresh garlic and lime juice make ALL the difference in the world!
Just like we had in Mexico! The fresh lime makes all the difference.
I have made something very similar to this by guessing for years, but I am so happy to have a proper recipe and it was great with Quesadillas!
V. good recipe. I made a big batch, mixed up a couple of tablespoons of it with a ripe avocado and got great guacamole. It's like two side dishes in one!
This was awesome and so delicious! I made this for my homegroup game night and eveyone wanted the recipe. crazy thing about me is I usually am not a fan of tomatos or onion but with this dish I can eat the whole thing! The only things I did differently were add a little more fresh garlic and cilantro and a tablespoon of vinegar!
This was SO Good! Fantastic! Not really hot, just a nice balance. I did "de-goup" the tomatoes by taking out the slimy stuff to make sure the Pico stayed dry and not too gooey like salsa. Worked like a charm!
Fabulous! I did add more fresh garlic and cilantro than original recipe- just personal taste. So fresh and delicious. Great recipe.
This recipe is definitely a keeper. My son and I love Pico and this is the best one I've found so far made just as stated. For those who found it lacking in flavor, just add more seasoning or jalapenos or what ever you think it's lacking. Easy fix. I chopped my jalapenos in an electric chopper and it really brought out their flavor. Good stuff! Thanks for this recipe.
LOVE this recipe...I could eat it every day! Great recipe to use my grapeand cherry tomatoes from my garden. I used both red and yellow tomatoes for a little extra color !
Any fresh pico is still better than salsa from a jar, but this is not the best pico de gallo recipe. The ratio of tomatoes to other ingredients is too high. I ended up adding the whole onion and jalapeno and additional cilantro. Also the garlic powder and cumin made this taste stale so I did have to add additional lime juice to brighten it back up.
YUM! This is EXACTLY they way I like my pico. FRESH is best!
Way too much onion
it was okay
This salsa didn't taste very flavorful with chips. It tasted good when it was in our chalupas, but as a stand-alone it is just okay. Not even close to as good as this site's Shrimp Salsa.
We absolutely LOVE Mexican food. This Pico de Gallo totally blows away the jarred salsas out there! This will be a keeper :) Thanks!!!
Delicious just like Sante Fe's restaurant in Pembroke
this is a great recipe. You can really play around with it and get it to your own taste.
Me and my hubs loved this! It was delicious in our burritos that we made with melted cheese! I seeded the tomatoes and used white onion because that is what I had on hand, and it was very very good!
Very delicious. As written it tasted as good as any in an authentic Mexican restaurant. For my husband's tastes, I will add more jalepeno or a habanero pepper in the future. Thanks for sharing.
I thought this was just okay. My friend gave me a bag of tomatoes from her greenhouse. They are really good tomatoes, and I thought this recipe didn't do them justice. I've been craving a good pico from my memory of a couple of restaurants in CA. I just can't find a recipe that comes close. I followed this one to the letter, and although I don't care for cumin, I put it in. My friend from Mexico City told me once that a true pico doesn't have garlic, and I didn't care for the garlic in this although I love garlic, but just not in pico. I will keep looking.
This recipe is very good especially with a little fine tuning. I made it as directed and thought it had a little too much plain tomato flavor so I doubled all the rest of the ingredients and served it with homemade quesadillas and everyone loved it.
amazingly yummy & authentic. I didn't really measure my ingredients, and probably ended up with a higher percentage of cilantro, garlic, chili pepper (i used a cerrano pepper), and lime...but it worked. well. only drawback: I don't think I'm going to be able to wait 3 hrs to eat it!
I followed the recipe closely, only subbing canned mild green chilies instead of a whole jalapeno only because I don't keep fresh jalapenos on hand. Everything else I kept the same. Quite good. Next time I'd up the fresh garlic and cumin but for my first ever pico--we all really enjoyed it. You eat these foods at a resteraunt and never think about how easy it might be to make at home. Not anymore. This was incredibly simple and just as good, if not better, than my favorite mexican resteraunt.
Nice ratio of ingredients which is what I was looking for. Not too hot and good flavor. I did not seed the pepper.
Delicious! I added 2 jalepenos and extra garlic and lime, then let it sit in fridge for a few hours. It was gobbled right up!
Better if you let it macerate overnight. I used real garlic cloves, and it was a bit overwhelming... also used one roma tomato diced, and one can of diced tomatoes.
Excellent! Made it as written with the exception of using more fresh garlic and no garlic powder.
Great recipe! I used yellow onion instead of purple but otherwise followed the recipe. Perfect!
Exactly what I wanted! Bright and fresh with a little heat. Perfect with grilled steak tacos.
Lovely recipe and very easy! I have made it without the peppers for the kids and it was a little bland to me that way so definitely use peppers. I actually up the garlic and cumin- about a half a teaspoon of garlic and a quarter of a teaspoon of cumin. We also love cilantro so I use a bit more of that. Thanks for sharing! I will most definitely make it again.
I used only three tomatoes but kept the rest the same. It was GREAT! So easy, fresh and tasty. Thanks for posting.
I finally found a GOOD pico recipe!!! My husband and I scarfed this! I did use yellow onion instead of purple and letting it sit for at least 3 hours is key! THANK YOU RACHEL!
A definite 5 star recipe. My jalapeno was not hot enough for my taste & I like more garlic...all personal taste--but the flavor of this pico was great! Very good recipe!!
This was an amazing recipe! I will make again and again! I didn't change a thing and it was perfect on Fish Tacos and plain as a salsa type dip.
This is the perfect base to build upon. I omitted the jalapeno and fresh garlic, and just used the rest as a guide to make my own. No more seasonings in packets for me, if I knew it had been so few ingredients, I would have stopped using packets a long time ago. This is suppose to be a wetter type "dip" or "salsa" I make this for my taco dip however so I make it in a siv over a bowl, and it still turns out great.
This is so good,exactly how I made it except I use chopped bell pepper and leave out the garlic,just sprinkle with a dash or two of garlic salt. The cumin is really optional as well. The one item for flavor I would never leave out is the lime juice...that gives it such a great kick. We always keep this made in the fridge & eat it with all kinds of dishes,not all are Mexican food either! It's great on everything.
Really, really, yummy!! My family and I love this recipe. We often mix it with sour cream, top mariposas, or dip it with chips. It's versatile and delicious!! Extra dee-lish on top of burritos. Thanks for sharing
Delicious and authentic!
My husband and I were looking for some authentic tacos and used this pico de gallo recipe to get the flavor we were looking for. It was simple, delicious and we followed the recipe exactly except that we left out the jalapeno. Definitely a keeper!
So yummy. I have been making a version of this for years, but never added cumin before. It gave it a great little kick of flavor.
YUMMMMMM! I make this and add it to a guacamole recipe. Delicious with white corn chips.
This was delicious! I used a vidalia onion instead of a red one because that is all i had, but it was great. I also used an entire jalapeno pepper and next time i will probably put two in.
I used only three tomatoes, skipped the jalapeno pepper (because I didn't have it on-hand) and used a few shakes of cayenne pepper instead. I think it needs more lime juice for next time. It's not quite the same as the instructions, but it's pretty good. I spooned it into avocado halves. Next time, I might use as bruschetta topping.
I make this for every bbq we are invited to....FABULOUS! Fresh cilantro along with refriderating for at least 3 hours are key.
good--I made my own pico de gallo from recipe on this site. I changed 2 things--used 1/2 habanero instead of jalapeno and only 3 romas because mine were very big ones. Will use the rest of this recipe on something grilled like tilapia.
Love this! Perfect pico de gallo.
Such a delicious flavor! I chopped the red onion rather than pureeing it. I loved the taste of the cumin in it. Served over/with garlic bread.
YUMM! I just made this receipe. I had to make it twice because I forgot to add the jalapeno pepper. The opinion I received was that it tasted too bland. I made a second batch, and shazam!, There was the kick! Much better. I love it. definitely adding this receipe to the roster!
This was yummy! The only reason I'm not giving it 5 stars is because I've had better, but it was from a restaurant. This will be a keeper at my home.
My "go-to" Pico de Gallo recipe. Very easy and quick to make. Goes great over fish too! Yummy!
Lacked spice. Would not make it again.
Now living in Oregon I miss the authentic Mexican food I grew up eating in SoCal. This dish is so much better than the ones served in the restaurants in this area. It's a keeper.
Very Easy and Delicious.
I thought I already made great Pico de Gallo but I thought I would try this and this is now my new recipe. I eat Pico de Gallo on a lot of things. Thank you for sharing.
I've just made this Pico de Gallo and it's now sitting in the fridge, and I am anxiously awaiting the end of the 3 hours! I did try it before I put it into the fridge and it is fantastic! GREAT recipe! The flavour is wonderfully fresh and the pico itself is nice and juicy. I made some minor alterations however. I used more garlic(fresh and no powder) and less onion, as well as having to use jalapenos from a jar (all I could find). Other than that, I followed the recipe exactly. I cannot wait to put these on tacos! Thank you for a great recipe.
Great recipe. Taste just like you get dining out.
Delicious! I used a sweet onion instead of a red one and loved it! We grilled some flank steak, used the pico de gallo and put it all on a tortilla and it was yummy!
Incredible! I did add a bit of green onions and a bit more cumin and garlic than suggested in the recipe, but the recipe as written would be excellent, too, I'm sure.
Thanks for sharing this one. This Pico is a staple in our house. It always turns out great.
I'm from South Texas and this is real pico de gallo. I love it. I served it with fajitas and all the fajita toppings you can imagine and this is the topping everybody wanted more of. I even had friends that said they thought they didn't like pico because the only kind they get is in the restaurant. Now they like pico. THIS pico!
i am not in the states so i hav no lime..we hav whats called a musumbi...it like a sweet lime....makes this very delicous...
Simply amazing! Very fresh and tasty. We loved every minute of it. Used it on homemade tacos instead of salsa and they were awesome!
This pico was super easy and delicious! I made it as is and we all loved it.
I didn't have time to refrigerate it but it was great anyway. A keeper!
I put too much cilantro in, I think I'd like it better without the cilantro. Very good though.
great, I did add seasoned salt to it to taste instead of regular and that provided just the right amount of extra flavor
Made this to use as a topping for Chipotle style chicken burrito bowls, and it was awesome! Will make again!
Excellent recipe! The lime juice makes all the difference and jalapeno also. My husband couldn't get enough of this and put it on everything. Thanks for an excellent recipe!
As good as any I have tried. But I will say that I haven't had that many different recipes for this. I am keeping it and rated it a five. Probably wont search for any other recipes until I tastes some pico that I like better.
I used a whole lime. Allow to sit overnight for better results.
Perfectly balanced pico de gallo! I wouldn't change anything. Thanks for the recipe!
Used some jahillo peppers.
Excellent!! The only change I made was leaving out the cilantro because I don't like it. My entire family loved this pico, from my husband all the way down to my eight-year-old. I'll be making this again and again.
I could ALMOST eat this by the spoonful it's so good! I added a little more cumin and garlic powder than the recipe called for, other than that followed the recipe exactly.
This was awesome! I left out the jalepeno since I don't like my pico de gallo to be too spicy, and it was delicious!
I used the juice of a whole lime, doubled the garlic and omitted the garlic powder, used a few dashes of hot pepper sauce instead of the jalapeno, green onions (since I already had them for fajita marinade), and about 1/4 tsp of kosher salt.
This is excellent. The cumin gives it a little extra something.
Best workable recipe yet. I make it for three families, all with different taste, and can please them all with small variations; heat, garlic etc.
This was very good! I followed the recipe exactly as written. I loved the addition of the garlic. I used jalapenos from my Dad's garden and they were not hot at all. I may use more next time to try and increase the heat. I used this with just chips and on tostadas.
Great, close to authentic Hispanic flavor.
Wonderful and flavorful recipe! Thanks for sharing!
This is great!
I didn’t have a fresh jalapeno so I used caned roasted hot jalapeno – worked great. Cut them up small - use about 1/2 the little can. Also used extra cilantro (maybe double) but I think that sometime cilantro over powers things so I wouldn’t go more than that. Rest I followed pretty closely. This is much better the next day! Make it early and let it sit. This was REALLY GOOD.
Very good. It did make a lot more then I expected. By the time it was finished I probably had the spices doubled.excellent base. Thank you
overall good. Too oniony. Next time will use less onion and more tomatoes. Will also increase the amount of spices. and add two jalapenos
Pretty good, I would make it again for sure.
Very good. I let it sit all day to let the flavors blend.