Chef Scott’s Pico de Gallo


Tomatoes, cilantro, and spices in perfect harmony!

Original recipe makes 3 quarts


7 tomatoes, cut into 1/4-inch dice
1 large red onion, cut into 1/4-inch dice
2 cups chopped fresh cilantro
2 jalapeno peppers, seeded and minced
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon minced garlic
2 tablespoons lime juice
1/2 cup distilled white vinegar
1/2 cup vegetable oil

  • PREP

    30 mins


    1 hr 30 mins


  1. Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.


Calories: 51 kcal
Carbohydrates: 2.8 g
Cholesterol: 0 mg
Fat: 4.5 g
Fiber: 0.8 g
Protein: 0.6 g
Sodium: 562 mg