Chef Scott's Pico de Gallo

Chef Scott's Pico de Gallo

48 Reviews 10 Pics
  • Prep

    30 m
  • Ready In

    1 h 30 m
Scott Fortin
Recipe by  Scott Fortin

“Tomatoes, cilantro, and spices in perfect harmony!”

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Adjust Servings

Original recipe yields 3 quarts



  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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Reviews (48)

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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.

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Amount Per Serving (25 total)

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

Based on a 2,000 calorie diet



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Pico de Gallo


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Blackened Corn and Jicama Pico de Gallo