Pico De Gallo

Pico De Gallo

  • Prep Time: 2 hrs
  • Total Time: 2 hrs
  • Servings: 24
  • About This Recipe

    “This mixture goes great on tacos or as a salsa.”


  • 16smallplum tomatoes, diced
  • 8ouncesred onions, small diced
  • 6jalapenos, finely chopped
  • 8garlic cloves, minced
  • 1cupcilantro, washed and chopped
  • 6ouncesvegetable oil
  • 6ouncesred wine vinegar
  • salt
  • pepper
  • Directions

  • Mix tomatoes, onions, jalapenos, and garlic.
  • Add oil and vinegar.
  • Season to taste with salt and pepper.
  • Let sit at least an hour before service so flavors can blend.
  • Reviews

  • “This is a fantastic recipe.I served it over fish tonight and it received rave reviews…I am also thinking that it is the recipe that they serve in Mexican restaurants with carrots.I will add more jalapenos, cook the carrots a little, and put a little oregano into the mixture.I will leave out the plum tomatoes. I have looked for something like this for ages.Thanks for a wonderful recipe”

  • “This is wonderful on anything!! I make it with lemon or lime in place of the vinegar( just personal preference). Not many people make it with the oil, to me, that is the secret to getting the flavors to blend”

  • “I used white onions and only 3 of the peppers.Very good salsa.TFS”

  • “I wish I could give it more stars.This is a great recipe. Will make again and again”

  • “This is same as Applebee’s Pico receipe except Applebee’s uses apple cider vinegar or white distilled vinegar and garlic salt instead of fresh garlic.Also, the Roma Tomatoes are preferred to the plum tomatoes when available.The Pico can be used as an addition to many other receipes such as mango salsa and corn & bean salsa.”