How to Make Pico de Gallo Recipe

Holy Hannah... After the changes I made, this is borderline perfection!!! I used two tomatoes (large dice), a half of a large red onion (really fine dice), one green onion (finely chopped), very little jalapeño, 3 sprigs cilantro, Low-Sodium salt, and some lime juice (didn't measure - just went to taste). I mixed it all in a colander, to drain juices. I might end up chawin' this all down before the Fiesta tomorrow!!!

Excellent base recipe!! I made it for a friend and we both thought it was better than the fresh at the farm market in her neighborhood. My five-star rating is based upon the recipe itself; however, I did make some very basic alterations. I used roma tomatoes and used three for the one tomato as listed in the recipe. I did not use green onion as I missed that in the list so I didn't have any, but I doubled the recipe (using six roma tomatoes) and used one full, medium-sized onion. I chopped the tomatoes, onion and pepper very fine. I also substituted one large clove of garlic (minced very fine) for the garlic powder. I don't feel as though my alterations were much of a departure from the original recipe, and it was delicious! Exactly what I was looking for! When I served it, I squeezed a half a lime over the bowl and stirred it together. YUM!!! Oh, I did use A LOT more cilantro - love cilantro!

Great. Just made a few adjustment. I used a Vadalia onion instead of the Red. Also and Very Important, Add LIME JUICE to it. The difference is huge. When making it, I diced up the onions put them in a bowl with a little salt on them to the side ( few minutes ) then drained. It pulls out the bitterness

I loved this recipe except I found the onions to really over power the dish and I also added the lime juice. That was a must! Next time I will be putting the onions in a hot water bath to soften the kick of them, otherwise this was a great and simple recipe.

We’ve been eating this for year only the recipe here in wording, did not add the lime juice people remember to add lime or lemon juice to it. That’s what makes it tart and gives a kick!!😃

This was a good, easy recipe. I used adobo and tajin seasonings, fresh parsley, fresh cilantro, instead of just garlic powder, etc. and fresh lime & lemon juice.

simple recipe, very tasty! I added a tsp of sugar and some lime juice for extra freshness!

This recipe is OK for beginners. I had used 3 small/medium red vine tomatoes, 1 whole jalapeno, 1 whole yellow onion, like 3 times the cilantro, a couple shakes of salt and pepper and little less garlic powder, one green onion and about 1 lime juice. I really used this as a guide line more than anything. But for first timers this recipe is fine. Just dont put too much salt it will draw the water out of the tomatoes and make the pico de gallo watery.

I make Pico all the time and this recipe is definitely off. It's a good starting point but the amount of tomato to onion is really wrong - I use 3 or 4 tomatoes to 1 onion. I add a lot more cilantro because we really like it and 2 sprigs is almost none - why bother? Fresh garlic is a must - just put it through a garlic press and it adds so much more flavor. With herbs and spices, fresh is always better. Last of all, lime juice is required. I'd use at least 1 whole lemon, juiced - about 2 T. or even 3. Sorry but if I have to correct the recipe it's never a 5 star. I rate the recipe as stated, not as I make it.

Like many others said, it is a basic recipe. I used 4 tomatoes, 1 large onion and several kinds of peppers from the garden to add interest. I made a larger batch because who wants to make that much of a mess for such a small amount:-)

Great basic recipe I did use 3 garlic cloves minced , juice from 1 lime and diced banana peppers out of my garden. My husband was eating it with a spoon straight out of the bowl.

I made this to go with my dinner night and it was so good. I also added some fresh minced garlic. This was amazing the next morning on top of my egg.

I used canned green chili instead of Jalapeno pepper. has a great taste.

Made it and immediately saved the recipe.

I prefer fresh garlic to garlic powder. Also I used Roma tomatoes so one is not enough. I didn't add green onions because it's not in the version my Mexican friends taught me. Plus I used the whole large jalepeno cause we like the heat.

Wow this was so great, I did add the juice of one lime to mine! Made this along with guacamole from this site for fourth of July and it was a huge hit! Scrambled the left overs into eggs the next day and it was out of this world!!!

I think it is better if you use balsamic vine Rhee or shrimp paste instead of lime juice in the mixture.

I love this kind of salsa and it’s the only kind I’ve ever made. We change up the peppers we use sometimes. Ancho or poblano are good. Our garden was planted to be a salsa/guacamole/margarita garden. What really bumped it up was using a traditional molcajete to mash the garlic, onion and cilantro in lime juice. Our latest fun twist is Datil peppers only found in Saint Augustine, FL. Wonderful flavor with a slow heat that scares you the first time cuz you don’t know where it stopping. It’s not that bad though. I’d say it’s less heat than a jalapeño. An easy cheat to preserve it a little longer- a squirt of catsup-the no sugar kind.

Great place to start! Play with the ingredients and see what YOU like best. Thanks for the recipe.

This was sooooo good. I eat mexican almost every day because I'm vegetarian so now I will be making this regularly.