Reviewed: Sep. 28, 2009

This was a big hit with the family. They were scooping it by heaps on tortilla chips. It is not a typical pico flavor but it is very good and different.

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aggiebq96

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Reviewed: Jul. 7, 2009

pretty good. we love pico de gallo and make it often. we love the "secret ingredient", it adds just the right amount of crispy, saltiness. we use red onion, Roma tomatoes, and add a tablespoon of minced garlic.

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LHOERTH

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

Good! Not quite as much heat as we like. Need to kick it up a notch for my family so next time I will add more peppers. Not really sure if the dill pickle made much difference, but I will continue to use it whenever I use this recipe.

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Mel K

Cooking Level: Expert

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Reviewed: May 9, 2009

Good. Not great. I didn't think the pickles added much "zip"...but I guess I could have added more. I served the Pico as a side to "Addictice Sweet Potato Burritos" from AllRecipes and the fresh/spicy flavor complemented the sweetness from the burritos well.

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CookinTornado

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Mar. 25, 2009

I basicly made this the same way, but instead of pickle I used a chopped seeded cucumber, and no red pepper. We had it that way in a Mexican Resteraunt[sp?], My husband and I loved it.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 13, 2009

We loved this! I did add a little bit extra cilantro but ONLY because I wanted to finish using what I had left in the fridge. I am making another batch soon to take to a pickle loving neighbor. He puts pickles in almost everything but I think this will surprise and thrill him!

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Can_It_Rachael

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Dec. 27, 2008

Very nice recipe

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Evergreen

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

Great taste! I omitted the jalapeno and instead used Hot & Spicy Dill Babies for the pickles. Thanks!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 27, 2008

GREAT recipe! I loved the tang and zip the dill pickles gave it. I also added a little shredded cabbage to add more body. Instead of the traditional taco fillings, we layered the taco meat and the pico de gallo and it was fantastic!! Next time I think I may add a little chili powder too.

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