Reviewed: Nov. 14, 2009

Turned out great! I made it without the jalapeno because I'm a wimp when it comes to spicy food

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HolisticDeveloper

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

This was good but could of used a little more flavor. I will make again and add more spices to it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

Incredible! I did add a bit of green onions and a bit more cumin and garlic than suggested in the recipe, but the recipe as written would be excellent, too, I'm sure.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mollykathrynlewis

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

The cumin does make this salsa unique, and very freshly flavors other ingredients. Due to limitations on hand, I did use yellow, not red, onion, omitted the garlic powder but used fresh, and did need to substitute cilantro with fresh Italian parsley. Lastly, I used fire-roasted tomatoes--again, because they were on hand. Great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DanaMHG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

Perfectly balanced pico de gallo! I wouldn't change anything. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

I put too much cilantro in, I think I'd like it better without the cilantro. Very good though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelly Giese

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

Excellent. Growing up in Central California, I was fortunate enough to eat authentic Mexican food on a regular basis. This is what Pico de Gallo should taste like. This recipe is easily adjusted to ones personal taste. If you can't handle 'HOT' food simply decrease the amount of jalapenos or use an Anaheim or Serrano chili instead. If you're a garlic lover as I am, use a few more cloves of garlic. If you've never handled fresh chilies before, be careful. You can easily spread the oils from your hands to your face. If you're sensitive, try gloves.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

Really can't go wrong with this. I personally prefer yellow onion instead or red and I also doubled (at least) the cilantro. I got a lot of compliments on this and I think the cumin made the difference. I used fresh garlic instead of powder and used serrano chiles instead of jalapenos. Add this to avocados for the best guacamole!

Was this review helpful? [ YES ]
3 users found this review helpful