Chef Scott's Pico de Gallo Recipe -
Chef Scott's Pico de Gallo Recipe
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Chef Scott's Pico de Gallo

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"Tomatoes, cilantro, and spices in perfect harmony!"

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Ingredients Edit and Save

Original recipe makes 3 quarts Change Servings
  • PREP

    30 mins

    1 hr 30 mins


  1. Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 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 also add the cilantro to taste along with a bit of cumin. This is supposed to be a very simple side dish. I let it rest for a few hours to the flavors blend together.

Most Helpful Critical Review
Sep 03, 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 a good idea, thank you. Overall, it is a good recipe and I will try it again with less oil.

Aug 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 Mexican foods. We've even topped baked tilapia with it.

Apr 09, 2010

Oil? Vinegar? Black pepper? Why would anyone put that in Pico de Gallo or any other salsa? Otherwise fine.

Jun 23, 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 to cut back on the cilantro and only salted to taste. It was perfect.

Feb 01, 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 for sharing this recipe!

Oct 28, 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 request is that next time I put in less cilantro (he is not a huge fan of cilantro). Update.... I have made this many times now and it always gets great reviews! I have given out the recipe a number of times. I usually try and let it sit overnight and I drain out the extra liquid right before serving! I love this recipe!!!

May 05, 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!


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  • Calories
  • 51 kcal
  • 3%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 562 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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