103 Reviews

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.....

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Kristy D. August 04, 2010

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

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Linzi Jordan June 16, 2008

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!!!

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So Cal Gal February 11, 2008

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!

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wzeranski August 19, 2015

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!

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Glen H. July 04, 2015

Only two stars because of no garlic. This is a must!!!! I would add more onion.

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downbeat1 July 02, 2015

This recipe is too good. Since I first made it I had to make it every day for the family request. Unfortunately, I don't have jalapeno available so I have to substitute it with some other hot pepper or Hungarian pista. I also add 1/2 green pepper. Delicious. Thanks for posting.

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rpmazur August 05, 2014

Perfect for our taco night dinner. Refreshing and with the right amount of heat.

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May I Have That Recipe May 13, 2014

This is good stuff; it should be a food group unto itself. Here in CA we add some fresh, local chopped avocado. Yeah, dude!

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Sir Lees December 01, 2012
Pico de Gallo