Recipe by grneyedmustang
"Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!"
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onion, finely chopped
fresh jalapeno pepper, seeded and chopped
fresh cilantro, finely chopped
green onion, finely chopped
Holy Hannah... After the changes I made, this is borderline perfection!!! I used two tomatoes (large dice), a half of a large red onion (really fine dice), one green onion (finely chopped), very little jalapeño, 3 sprigs cilantro, Low-Sodium salt, and some lime juice (didn't measure - just went to taste). I mixed it all in a colander, to drain juices. I might end up chawin' this all down before the Fiesta tomorrow!!!
This was good, but you forgot a lot of ingredients to make this great! First of all use LIME JUICE!!!! It really gives it that needed 'punch', I usually use a whole lime juiced. Also, I add some cubed up avocado, and usually I use fresh garlic instead of garlic powder. Add the lime juice for sure though and you won't believe the difference in this reicpe!
The recipe is basic, it's not terrible, but you can add more to make it taste a lot better the authentic way. And I'm sorry but the picture you have up looks more like a mango salsa than pico de gallo... pico de gallo should be a little more wet than that and should have more cilantro & (fresh) garlic with some lime & maybe even avocado (tastes great!). I do add salt to taste but usually don't need pepper for salsa(yes pico de gallo is a type of salsa). You should always taste along the way as you're making it so that it fits your taste.
Very good, but needed a little tweaking. First of all, 2 sprigs of cilantro is not NEARLY enough for my family. I used 2 tablespoons of cilantro, chopped in the food processor. I also only used about 1/4 of a white onion and 3 green onions, added the juice of 2 limes, and used 2 cloves of fresh garlic instead of powder. (This was for a double batch BTW.) That said, it was an awesome pico! Everyone loved it, even my 2-year-old. With the adjustments to make it more authentic, it's definitely a keeper. Thanks for the inspiration, Paula!
A very good recipe indeed. I would suggest adding fresh lime juice to taste. Also, word to the wise: When working with fresh jalepenos, always wear protective gloves if you don't want the juice in your skin for days! Especially if you wear contact lenses! OUCH!
This is a good basic pico de gallo. However my family likes more cilantro flavor, so I used a half bunch and added fresh lime juice and minced garlic, rather than powder. Yummy with chips, tacos, or even mixed into bland chicken salad.
To be fair, this recipe is not "bad", it is just missing lime juice (fresh!) and please use fresh garlic (1clove minced) for a great big difference. Otherwise it is a good point of direction for those looking to make pico.
Excellent!! I added way too many peppers from my garden, but was making a HUGE batch, so I got a little crazy. This recipe is good right after mixing and FABULOUS after a few hours........but not so good after a day or two. It gets really watery. Make it in the afternoon for supper and ENJOY!
* Percent Daily Values are based on a 2,000 calorie diet.
Pico De Gallo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 1
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