Scott's Pico de Gallo Recipe -
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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    50 mins


  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.
Kitchen-Friendly View

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!!!

Mar 20, 2015

"Make it look like the flag of Mexico" I was taught. Excellent recipe. It is made hundreds of times each day for the family tables and Mexican food restaurants of south Texas. Some thoughts about the pica (bite)--add finely chopped, seeded jalapeno or serrano or can also leave recipe as is but add a spoonful or two of a picante sauce, Pace--made in San Antonio--is excellent. To make true Texas style--make plenty--you'll need to taste to add the chile you want. Allow it to sit so flavors can marry. Buen provecho.

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.

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.

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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Pico de Gallo

See how to make a simple and super-fresh Mexican salsa.

Cinco de Mayo Salsa Cruda

See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.

Salsa de Tomatillo

A simple, authentic green salsa with tomatillos, onions, cilantro, and garlic.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States