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Scott's Pico de Gallo

Scott's Pico de Gallo

  • Prep

  • Ready In


Fresh mild salsa. The flavor is best after it sits for a while as the lime juice will mellow out the flavor of the onion and the salt will bring the juices out of the tomato. If you want to make it fast, chop everything in a food processor, but you will not get the same texture as hand-chopped salsa. Also, if you want it spicy add a little chopped jalapeno. Last, you can use the juice from this pico de gallo to make a quick guacamole, just add some of the pico de gallo juice to the avocados, some extra salt, a little mayo, and your guacamole is ready!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet


  1. Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.
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Great simple authentic recipe. Absolutely delicious! Adjust lime to taste.

Baking Nana

Maybe Scott's limes are drier than mine but 6 limes to 3 large tomatoes is way over the top for us. I added a finely diced jalapeno, which the recipe does not call for. This could easily be adjusted and is similar to the way I usually make Pico de Gallo but as written, it isn't for us. Thanks though.


My coworker makes this and we don't stop eating until it's gone, delicious!!!