Pico de Gallo Recipe

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.

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.

This Pico de Gallo is easy and delicious. I had never made it before, but when I did, this recipe was a big hit with everyone, and especially one friend in particular, who especially loves Mexican and South American food. My only suggestions would be to be sure to buy fresh and firm tomatoes, remove the tomato seed and pulp by hand, dice into small, uniform pieces, and be sure to give it 3 hours in the fridge, as recommended, for the flavors to blend. Also, use fresh, not bottled, lime. If you do that, you can't go wrong! Delicious crowd pleaser! P.S. If your family loves spicy, don't hesitate to use one whole jalapeno, seeded, of course.

Loved this so much! Wanted to try it right away. Note: It tastes so much better after sitting in the refrigerator! My husband said it had a bitter taste at first but it was perfect after chilling for a couple of hours. I did not have a line so I used a tablespoon of real Lime juice. Followed a members advice and drained the tomatoes prior to adding. When using with a recipe, like the amazing Mexican pizza, after this was chilled, I used a large slotted spoin to minimize the liquid, placed on top of pizza and then added ch see. This is delicious with chips as a dip or appetizer as well as great in recipes. Thank you so much! Five Stars!

I've made this about 10 times, I had an incredible harvest of cherry tomatoes so use those (quartered or halved), the recipe is versatile if you don't have romas on hand.

Your recipe is almost identical to mine! So many others have no garlic at all. Tonight I had 8 tomatoes, a mixed variety from my garden, cored, seeded and diced Better Boys and Romas. 1 of each color of sweet bells, red, orange and yellow! 1 and a half diced Vidalia's, 2 small poblanos, 2 jalapenos and 1 hybrid salsa pepper (very hot), all diced half a cup cilantro, 10 fresh minced garlic cloves( Mom always said there's no such thing as too much garlic! Cumin, garlic powder, salt and pepper 3 tbsb lime juice! Unlike the one comment a little garlic powder really helps this

Any fresh pico is still better than salsa from a jar, but this is not the best pico de gallo recipe. The ratio of tomatoes to other ingredients is too high. I ended up adding the whole onion and jalapeno and additional cilantro. Also the garlic powder and cumin made this taste stale so I did have to add additional lime juice to brighten it back up.

ive made this Pico twice now. one following the recipe. It was fantastic. the second time I added 3 Serrano peppers to the mix to spice it up. I added 2 extra tomatoes and 4 Tbsp lime juice. It was fantastic as well.

Love this so much! This is 1000 times better than store bought. I usually use a lot more cilantro (a good handful) and sometimes I use grape tomatoes, but they're a pain to chop up. We devour this stuff and sometimes mix it with mashed avocado to make guacamole. So so so good!

Some peppers are more spicy than others. Sometimes the Jalapeno is no more spicy than a bell pepper. I recommend Serrano peppers if you like spicy Pico.

Love this recipe, but usually add more cilantro and a habernero pepper instead of jalepeno, but we like spice.

Perfect as is.

I peeled and chopped some regular tomatoes I needed to use up. Used the Pico to garnish my barbacoa tacos. Absolutely delicious! I would not hesitate to use this in place of any store bought salsa.

This was simple to make and it had great flavor!

Even though I let this dish sit in fridge a couple hours before eating, if I had reviewed this recipe yesterday, I would have only given it 4 stars. I made 1/2 recipe and regretted using red onion which I love. I felt it overpowered tomatoes and tasted too strong even with an extra tablespoon of cilantro. I wished I had used a white. However; this afternoon it was divine with my tortilla chips. I might add it was fine last night on tacos but not the chips. Lesson learned - make again, but do it the day before you plan to eat it!

Totally EZ and so refreshing.

Made 1/2 the recipe to try it out. I do not like cilantro so omitted and didn’t have any parsley- but will definitely add parsley next time. This was really good. Used today to make quesadillas

You may need to add a little more salt and other seasonings to your liking. I used key limes because I didn't have a regular line, but it tastes very fresh.

Great recipe. I changed it just a little. Put full jalapeno and added fresh pineapple. Sweet flavorful heat. So good

Honestly, this is next-level good.