Chef Scott's Pico de Gallo

Chef Scott's Pico de Gallo

48
Scott Fortin 6

"Tomatoes, cilantro, and spices in perfect harmony!"

Ingredients

1 h 30 m {{adjustedServings}} servings 51 cals
Serving size has been adjusted!

Original recipe yields 25 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

48
  1. 58 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 a...

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 Mexic...

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 ...