Scott's Pico de Gallo Recipe - Allrecipes.com
Scott's Pico de Gallo Recipe
  • READY IN 50 mins

Scott's Pico de Gallo

Recipe by  

"Fresh mild salsa. The flavor is best after it sits for a while as the lime juice will mellow out the flavor of the onion and the salt will bring the juices out of the tomato. If you want to make it fast, chop everything in a food processor, but you will not get the same texture as hand-chopped salsa. Also, if you want it spicy add a little chopped jalapeno. Last, you can use the juice from this pico de gallo to make a quick guacamole, just add some of the pico de gallo juice to the avocados, some extra salt, a little mayo, and your guacamole is ready!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    50 mins

Directions

  1. Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2012

Great simple authentic recipe. Absolutely delicious! Adjust lime to taste.

 
Most Helpful Critical Review
Aug 12, 2012

Maybe Scott's limes are drier than mine but 6 limes to 3 large tomatoes is way over the top for us. I added a finely diced jalapeno, which the recipe does not call for. This could easily be adjusted and is similar to the way I usually make Pico de Gallo but as written, it isn't for us. Thanks though.

 
May 26, 2012

My coworker makes this and we don't stop eating until it's gone, delicious!!!

 
Apr 21, 2014

This was great! I would prefer jalapenos but for non spicy lovers...perfect :) Served on top of refried bean and chicken nachos.

 
Jan 25, 2014

This was wonderful, and my Scott likes it too. I put the ingredients in the electric chopper.

 
Jun 25, 2012

This was great just as it's written. The only change I had to make was using concentrated lime because I was out of limes. Fabulous!

 
Nov 05, 2014

Add the lime juice 1 tablespoon at a time. 3-4 Tbs (1-1/2 limes) was good for me. 6 limes and I think I would have irreversibly puckered inside out. I did add 1 seeded & stemmed jalapeno.

 
Nov 04, 2014

But I'd like to address the lime issue. I bet Scott used Mexican limes. They are really small, like half the size or smaller of a regular lime. That would explain the large quantity. Thanks, Scott.

 

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Nutrition

  • Calories
  • 34 kcal
  • 2%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 880 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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