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Chef Scott's Pico de Gallo

Chef Scott's Pico de Gallo

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Scott Fortin

Tomatoes, cilantro, and spices in perfect harmony!

Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings



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


  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.
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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.


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.


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.