Reviewed: May 19, 2012

Some really liked this, but I wasn't so keen on it. It was missing a lot. I would juice the whole lime and increase the cilantro, adjust the garlic to 2 or 3 whole fresh cloves (leave out the granulated) and add the whole jalapeno. There is no heat whatsoever.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: May 7, 2012

Such a delicious flavor! I chopped the red onion rather than pureeing it. I loved the taste of the cumin in it. Served over/with garlic bread.

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Reviewer:

Ezara

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: May 7, 2012

Very delicious. As written it tasted as good as any in an authentic Mexican restaurant. For my husband's tastes, I will add more jalepeno or a habanero pepper in the future. Thanks for sharing.

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Reviewer:

M. Stoffel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: May 3, 2012

Pretty standard pico de gallo recipe.

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Apr. 30, 2012

YUMMMMMM! I make this and add it to a guacamole recipe. Delicious with white corn chips.

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1 user found this review helpful

Reviewer:

nela1322

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 23, 2012

Exactly what I wanted! Bright and fresh with a little heat. Perfect with grilled steak tacos.

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Reviewer:

kate

Reviewed: Apr. 16, 2012

My husband and I were looking for some authentic tacos and used this pico de gallo recipe to get the flavor we were looking for. It was simple, delicious and we followed the recipe exactly except that we left out the jalapeno. Definitely a keeper!

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Reviewer:

Megan C.

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

Reviewed: Apr. 16, 2012

fresh, fragrant, full of flavour, and delicious!!!!! wow! i've never had home made pico de gallo before and it makes all the difference! thanks for the recipe

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