The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: jun. 30, 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).
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Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: jun. 17, 2009
Real good! However, it makes a ton of it so be ready to use it within a week or two.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: may 25, 2009
Good recipe. I would recommend cutting back the cilantro a bit though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: may 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!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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Reviewed: apr. 28, 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.
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Photo by Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Utica, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: apr. 24, 2009
I too had to modify this recipe, however, I will say it's the closest I've gotten to figuring out my favorite Mexican restaurant's salsa. Their salsa rocks- it's authentic like my Nina used to make and this (with a few modifications) hit the nail right on the head. Thanks for a basis for figuring out this great salsa!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: apr. 3, 2009
This was amazin. only down side was it didnt meke enough. Everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: mar. 24, 2009
I played with all of the volumes on each ingredient. I think this is a fantastic recipe, you just need to play with the ingredients to get the flavour you like best. I did notice that its much better after resting for an hour in the fridge, but after 3 hours, it starts to get a little soggy. Try putting in on the table 15 minutes before serving to let the tomatoes 'come back.'
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Cooking Level: Intermediate

Living In: Rothesay, New Brunswick, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: mar. 16, 2009
I just finished making this and haven't had a chance to chill it and let the flavors meld yet, but so far I'm not a huge fan. I did half the amount of salt and a little fresh ground pepper (no where near a tsp, let alone a TBSP!) and that was way too much on both of those! Also did half the amount of red wine vinegar and canola oil and found that plenty on both. I also LOVE cilantro and didn't quite do 2 c. and found that overpowering as well. I think next time I'll look for something else but I'm glad I tried this!
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Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA
Living In: Kaysville, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: feb. 9, 2009
This recipe is great! I get asked to make it for parties all the time. I decreased the oil by half because I don't prefer a lot of oil. It keeps for more than a week in the fridge, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 20, 2009
This is the best pico de gallo known to man! It's not too oily but I DO use red wine vinegar. Otherwise I follow the recipe exactly. It's good as soon as you make it and for several days afterwards. I've been asked to make it 4 times now and it's fun and easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 12, 2009
Great recipe! WE LOVE IT
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: jan. 12, 2009
Great recipe. I made this and ate it for two weeks. Thanks everyone for the extra tips. I used almost all of them and they made this pico de gallo awesome
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: dec. 28, 2008
This is an excellent dish. Only used half the oil and it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: sep. 26, 2008
Very excellent. This was so very good. I make this often and bring it to parties and it is always a hit. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Meridian, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: sep. 12, 2008
Amazing! Doesn't reuire any tweaking at all! Thanks Chef Scott!
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Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: sep. 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 a good idea, thank you. Overall, it is a good recipe and I will try it again with less oil.
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Cooking Level: Intermediate

Home Town: Midland, Texas, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: aug. 30, 2008
Awesome recipe, by far my favorite...will definitely use this recipe again in the future.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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