Recipe by Scott Fortin
"Tomatoes, cilantro, and spices in perfect harmony!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
tomatoes, cut into 1/4-inch dice
red onion, cut into 1/4-inch dice
chopped fresh cilantro
jalapeno peppers, seeded and minced
ground black pepper
distilled white vinegar
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.
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.
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.
Oil? Vinegar? Black pepper? Why would anyone put that in Pico de Gallo or any other salsa? Otherwise fine.
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.
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!
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!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef Scott's Pico de Gallo
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 40
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple and super-fresh Mexican salsa.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.
A simple, authentic green salsa with tomatillos, onions, cilantro, and garlic.