READY IN 3+ hrs

Pico de Gallo

Read Reviews (150)

"Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!" — Rachel Love

Directions

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Kitchen-Friendly View

PREP 20 mins
READY IN 3 hrs 20 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 22, 2010

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. Fresno or Serrano chilis can be used if Jalapenos are unavailable. If you can't handle 'HOT' food simply decrease the amount of jalapenos or use an Anaheim or Poblano 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.

—gardengrl

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Most Helpful Critical Review

May 20, 2012

Some really liked this, but I wasn't so keen on it. It was missing a lot. I would juice the whole lime and increase the cilantro, adjust the garlic to 2 or 3 whole fresh cloves (leave out the granulated) and add the whole jalapeno. There is no heat whatsoever.

—CC♥'s2bake

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228 Ratings

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Apr 26, 2010

In a word - delicious. If you like Mexican food, this is for you. I used to live in CA and boy do I miss the food there! This recipe is perfect, I didn't change a thing. I let it set for a few hours to let the flavors blend together and it was so good.

—Jillian

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Sep 30, 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!

—Lori

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Feb 22, 2010

Someone mentioned that the serrano chili could be used instead of the jalapeno if they didn't want it very hot. The scoville scale of hottness for the jalapeno is 2,500-8,000. The serrano is 10,000-23,000. Be very carefull of the serrano, It's pretty hot!

—cllnmdy

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Feb 14, 2011

Try this. You'll think you're in Mexico. Or at least your favorite Mexican restaurant. I could have eaten the whole bowl before it made it to the table for our fajitas, but I obviously had to restrain myself.

—naples34102

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May 25, 2011

I rated this 5 stars even though I didn't follow this recipe because I am sure its delicious. You really can't go wrong making Pico de Gallo its simple and flavorful even if you omit a few ingredients. I didn't use Roma tomatoes I find them to be a little too soggy for my taste so I used 1 large firm Beefsteak Tomato. I love Red Onion but I didn't have one on hand so I opted to use a little more than half of a large White Onion instead. I used as much Cilantro as I wanted because 3 tablespoons hardly seems enough. I like heat so I used a 1/2 of a Jalapeno, if you don't have a fresh pepper on hand just use the ones that come in a jar or can it will work fine. Do not omit the fresh garlic it adds to the flavor but the garlic powder isn't really necessary in my opinion and neither is the Cumin. Salt and Pepper to taste is definitely a must I used fresh cracked pepper. However you decide to prepare it you definitely need to add Lime Juice I used the juice of 2 little Limes, it really helps to bring out all the flavors and keep your Pico de Gallo fresh. I paired it with some Blue Corn Tortilla chips and the leftovers if there are any ha ha will go nicely atop of my butter herbed Tilapia fish Fillets for tomorrow's dinner.

—Marisa Nicholls

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Aug 09, 2010

I made this today to go with carne asada tacos. It was really excellent. I used 3 med-large tomatoes and 1/2 regular white onions. I wasn't sure about the chili powder and garlic powder so I made both ways and it worked best with it. The spices are not overpowering like I thought they only improve on the fresh flavor. Easy and great on tacos! Thanks for submitting.

—Blender Woman

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Nutrition

Calories
10 kcal
< 1%

Carbohydrates
2.2 g
< 1%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.6 g
2%

Protein
0.4 g
< 1%

Sodium
35 mg
1%

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

Nutritional Information

Pico de Gallo

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 10
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 35mg 1 %
Potassium 91mg 3 %
Total Carbohydrates 2.2g < 1 %
Dietary Fiber 0.6g 2 %
Protein 0.4g < 1 %
Sugars 1.1g
Vitamin A 6 %
Vitamin C 9 %
Calcium < 1 %
Iron 2 %
** Thiamin 2 %
Niacin 2 %
Vitamin B6 3 %
Magnesium 2 %
Folate 4 %

* 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.