Mmmm, this was so good. I served this with chicken and zucchini quesadillas and it tasted like something I had at a restaurant. Now if I only had a bag of chips to finish the leftovers.....
This recipe takes me back to high school...my boyfriend was Latin and his mother taught me to make her secret recipe pico de gallo...it was amazing! I remember she would make huge batches of it and use them as decoration in her Latin inspired kitchen. Every single time I was at that house there was a pot of Mexican rice on the stove...there for anyone who wanted it; anytime. And for special dinners, we would make homemade tortillas...delicious! Thanks for bringing up such a happy and cherished memory! Oh, since no one here knows her...her secret ingredient was lemon juice instead of lime and lemon pepper...just a tad! Linzi
Truly outstanding--full of fresh flavors that work perfectly together--I wouldn't change a thing!! My DH and I had this in place of salad dressing on a vegetarian taco salad (corn chips topped with chopped lettuce, refried beans with taco seasoning, pico de gallo, and shredded sharp cheddar cheese)and it was both delicious and lower in calories than traditional taco salad. This recipe is definitely a keeper--thanks so much EdsGirlAngie!!!
This is a good start to classic, robust pico de gallo... but you left out a few key ingredients. Add some vinegar and you'll have more flavor and the salsa will last for days in the fridge. A spoon of vegetable oil well mixed into the batch will keep it from drying out if not immediately consumed. And try a couple black olives chopped in.
Made this with fresh tomatoes and peppers from the garden. It was good, but we all felt it was missing something. It just hit me tonight, garlic!! Garlic is a must in our pico, and if I make it again, I will definitely add fresh minced garlic.
I tried making this recipe and it turned out terribly and it made me sick. I used some squishy, furry tomatoes I found in the dumpster. This recipe sucks, watch out!
I made this Pico de Gallo but although I love hot spicey food I found that one good size jalapeno was more than enough. Also you can cut down the heat by adding half a cup sweet canned corn , I enjoyed it with multigrain chips.
Nice simple recipe. I think I recall red onion when I was in Mexico years ago. I used white was still good regardless. I do agree with others when they say make this and you'll never buy pre-made again. Also add it to some eggs make it as an omelette with cheddar cheese. Oh yeah!
I have been making this for years! I'm from Arizona, lived in Mexico for a year, and now living in Thailand for the past 10 yrs. Can still get all of the ingredients here. My favorite is to dump a mound of it on sunny side up eggs. Delicious!