READY IN 1½ hrs

Chef Scott's Pico de Gallo

Read Reviews (48)

"Tomatoes, cilantro, and spices in perfect harmony!" — Chef Scott Fortin

Directions

Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.

Kitchen-Friendly View

PREP 30 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 20, 2011

This is a great base for pico de gallo, however I have to agree with the other reviewers in that I would never add the black pepper, white vinegar or veg. oil. It's just not necessary. I would also add the cilantro to taste along with a bit of cumin. This is supposed to be a very simple side dish. I let it rest for a few hours to the flavors blend together.

—Jillian

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Most Helpful Critical Review

Sep 03, 2008

This could be a 5 star if the amount of oil was decreased by about half, as it was way too greasy for my taste. I also followed the other reviewer's advice and added red wine vinegar, which was a good idea, thank you. Overall, it is a good recipe and I will try it again with less oil.

—mle

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58 Ratings

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Aug 17, 2008

This is almost identical to my husband's recipe! The only thing he does differently is to add a little cumin and use red wine vinegar. It's super fresh tasting, and a great addition to any Mexican foods. We've even topped baked tilapia with it.

—MMOH

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Apr 09, 2010

Oil? Vinegar? Black pepper? Why would anyone put that in Pico de Gallo or any other salsa? Otherwise fine.

—leigh

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Jun 23, 2010

Sorry Chef, but as I was in the midst of making this and gave it a taste I realized the lime juice provided enough acid and there was no way I could add either the vinegar or the oil. I also had to cut back on the cilantro and only salted to taste. It was perfect.

—naples34102

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Feb 01, 2010

Nice and fresh tasting... I used red wine vinegar instead of white, less oil and cilantro, and a touch of cumin. Easy to play around with the amounts of ingredients to suit your taste. Thanks for sharing this recipe!

—CHARI

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Oct 28, 2009

This was very good and tasted like the Pico de Gallo we had in Mexico. I halved the recipe so I wouldn't have a "ton". I used red wine vinegar as others had suggested. My husband's only request is that next time I put in less cilantro (he is not a huge fan of cilantro). Update.... I have made this many times now and it always gets great reviews! I have given out the recipe a number of times. I usually try and let it sit overnight and I drain out the extra liquid right before serving! I love this recipe!!!

—Snowlvr

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May 05, 2009

OMG! This is GREAT! Add a little cumin to it and be the winner. I up'd to 5 jalepenos. From TX so know about heat!

—MitchJGray

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Nutrition

Calories
51 kcal
3%

Carbohydrates
2.8 g
< 1%

Cholesterol
0 mg
0%

Fat
4.5 g
7%

Fiber
0.8 g
3%

Protein
0.6 g
1%

Sodium
562 mg
22%

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

Nutritional Information

Chef Scott's Pico de Gallo

Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories: 51
Calories from Fat: 40

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 0.7g 4 %
Cholesterol 0mg 0 %
Sodium 562mg 22 %
** Potassium 135mg 4 %
Total Carbohydrates 2.8g < 1 %
Dietary Fiber 0.8g 3 %
Protein 0.6g 1 %
Sugars 1.4g
Vitamin A 12 %
Vitamin C 13 %
Calcium 1 %
Iron 3 %
** Thiamin 3 %
** Niacin 3 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.