Pico de Gallo

Pico de Gallo

194
Rachel Love 6

"Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!"

Ingredients 3 h 20 m {{adjustedServings}} servings 10 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Tips & Tricks
Outrageous Warm Chicken Nacho Dip

Cheese dip loaded with chicken, tomatoes, black beans and a zip of spice.

Baba Ghanoush

See how to make a classic, garlicky roasted eggplant spread.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 194

  1. 296 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
gardengrl
2/22/2010

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.

Jillian
4/26/2010

In a word - delicious. If you like Mexican food, this is for you. I used to live in CA and boy do I miss the food there! This recipe is perfect, I didn't change a thing. I let it set for a few hours to let the flavors blend together and it was so good.

Lori
9/30/2009

Really can't go wrong with this. I personally prefer yellow onion instead or red and I also doubled (at least) the cilantro. I got a lot of compliments on this and I think the cumin made the difference. I used fresh garlic instead of powder and used serrano chiles instead of jalapenos. Add this to avocados for the best guacamole!