Recipe Directions

  1. Mix all ingredients together.
  2. Serve.

For best results, let sit in the refrigerator for at least a couple hours before serving – this allows the flavors to really set in. Great recipe to make the day before you want to eat it.

Kandace's Thoughts

A spicy, fresh raw salsa.

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I liked this recipe - very refreshing. I did find that juice from two lemons was too much. Perhaps you didn't mean to juice them, as I did. Next time I will use just one lemon. :)

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pula's Review

Pico de Gallo
4
4 out of 5

nice, I did this for the first time today.

had all the ingredients, and fresh cilantro in my garden, which I planted especcialy for some recipes I found here.

but I was reading before that fresh cilantro leaves have a very strong taste, and I put just a little bit - still enough to flavour this dish very strongly.

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I make pico alot. I often add raw corn, jicama cubes, and avocado and it makes a nice meal. The way it is typically made here in Texas is without the spices and adding a little chili such as jalapeno or serrano, I would try dried cilantro if you can't find fresh. You could add a little green onion to give it that fresh green color.

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kandace's Review

Pico de Gallo
5
5 out of 5

flybaby, i wonder if you ever tried parsley with this and how it turned out...

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Do you think I could use parsley instead of the cilantro? Cos I can't get cilantro here:(

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OMG! So rawsome. For once my creation came out looking exactly like the picture! I am totally in love with this recipe. So easy to make, and since whole foods sells cilantro in huge bunches, now I have something to make with them. Thank you for sharing this :)

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I gave it a try without the oil - couldn't tell a difference at all! Thanks for the tip.

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This recipe is great - I normally do it without the oil and it tastes just as good!

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The variations sound really good. I've also used scallions in place of onions when I've been out and that was great as well. I'm trying the jalepeno/agave idea next!

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I make one like this with a couple of variations...

I use red onion because it is sweeter and fresh minced jalapeno or serrano (hot!) chile instead of the dried spices. Then I hit it with a bit of agave nectar which really seems to make it pop!! The little bit of sweet and the hot together are muey bueno!! Add some raw tortillas and ¡Ole!

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