Print Recipe

Applebee's Fresh Pico de Gallo



  • 1 cup tomatoes, 1/4 inch diced
  • 1/2 cup red onion, 1/4 inch diced
  • 1/8 cup cilantro, leaves only, roughly chopped
  • Jalapeno pepper, finely minced, to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • 1 teaspoon white vinegar
  • 1/4 teaspoon granulated garlic


  1. After washing vegetables, dice/chop/mince and place in steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes.
  2. Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours.

Yield: 6 servings

Source: The Milwaukee Channel

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