The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 14, 2009
very flavorful. easy to make
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 30, 2009
I'm a huge fan of pico de gallo versus just salsa. The only kind I've ever had came from a local mexican grociery store. This was my first attempt at making it and I took the advice of others to cut back on the oil & vinegar (cut both quantities in half) and thought it was great although I feel it needs to be kicked up a notch in the heat dept. so I'm going to add more jalapeno to mine. Will definitley be making this one again and maybe next time I'll try the red wine vinegar in place of the white.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 25, 2009
I thought this was way too salty.
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Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA
Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 24, 2009
I love this pico!! I am a huge cilantro fan, so I use the full amount. I usually make this the night before I will be using it, so that the flavors meld overnight. I have served this to my Mexican food loving friends from California, and they said this is the best pico they have ever had!!
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Cooking Level: Expert

Home Town: Clifton Park, New York, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 22, 2009
This is a very good pico de gallo recipe. I totally agree with 2 of the recommendations I read so far. First off, definitely cut back on the cilantro. I probably used about half of it. Also, I dropped down to about 2 tablespoons of oil. I thought everything else was fine.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 2, 2009
I would agree with several other reviews to cut the oil in half. I also used more cilantro.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 8, 2009
use half the amt of oil, use half lime per 2 tomatoes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 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 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!!!
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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 4.38 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 4.38 star rating.
Reviewed: May 24, 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 4.38 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 4.38 star rating.
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Reviewed: Apr. 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.
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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 4.38 star rating.
Reviewed: Apr. 23, 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 4.38 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 4.38 star rating.
Reviewed: Mar. 21, 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 4.38 star rating.
Reviewed: Mar. 15, 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 4.38 star rating.
Reviewed: Feb. 7, 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 4.38 star rating.
Reviewed: Jan. 19, 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 4.38 star rating.
Reviewed: Jan. 11, 2009
Great recipe! WE LOVE IT
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 11, 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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