Incredible delicious cake. The majority of desserts for Passover are extremely dry, however this cake is incredibly moist.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 25 |
Ingredients
- 7 medium tomatoes, cut into 1/4-inch dice
- 2 cups chopped fresh cilantro
- 1 large red onion, cut into 1/4-inch dice
- 2 medium jalapeno peppers, seeded and minced
- 2 tablespoons lime juice
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon minced garlic
- ½ cup distilled white vinegar
- ½ cup vegetable oil
Instructions
- Combine tomatoes, cilantro, red onion, cilantro, jalapeños, lime juice, salt, pepper, and garlic in a large mixing bowl. Pour in vinegar and vegetable oil, and gently mix to combine. Cover and refrigerate for 1 hour before serving.
Reviews
I thought this was good–with some changes as other reviewers have already suggested. I only had a little cilantro, so I supplemented with some parsley, and that worked quite well. I also didn’t have fresh jalapeno (which is a shame), so I used some jarred. What I found with this recipe was that the added vinegar was good, but that the oil really didn’t add anything at all. Overall we enjoyed this Pico, but I think the oil is unnecessary. I would also adjust the salt and cilantro amount to taste. As listed, I think it was too much salt. Thanks for the recipe!
4.19.21 I did cut the oil in half as well as the salt and the vinegar. In all honestly, I eyeballed a number of the ingredients, mixing and tasting all the way. This has more ingredients than I typically use when mixing up pico de gallo, but we enjoyed it.
My family liked the flavor of this Pico de Gallo. My husband said it was a bit salty. Next time, I will make the following changes, 1/2 teaspoon of salt, 1/4 tsp. of black pepper, 2 minced garlic cloves. I also would leave out the oil and the vinegar.
Excellent.
Everybody’s saying that they wouldn’t use oil and vinegar. I do. But I have always just used a capful of each. Pepper is ok but with this recipe only 1/4 teaspoon is adequate. For cilantro this recipe calls for too much 1/2 cup chopped would be better. I use two limes. Instead of red onion I use chopped green onion.
This recipe is great. I changed a few things though. I added a few more tomatoes, four tomatillos and I used olive oil instead of vegetable oil. My wife wasn’t a big pico de gallo fan until she tried this recipe. Even my 12 year old loves it. After all the ingredients are mixed together, and they have set in the refrigerator, there is no one ingredient that really stands out. Instead, just like the description says, all the separate parts come together perfectly.
I made this, but intead of jelebeno, I used habanero peppers. so much better
Sorry Chef, but as I was in the midst of making this and gave it a taste I realized the lime juice provided enough acid and there was no way I could add either the vinegar or the oil. I also had to cut back on the cilantro and only salted to taste. It was perfect.
Too salty! Had to keep adding more tomatoes to keep up with the 2 tablespoons of salt!
We were excited to try this recipe, but it was a bit too oily for us. We will give it another go, but also seemed to lack “something”.
This is absolutly the best!
This makes a great dip, salsa or salad. If you try it as a salad, throw in some avocado. Yum!
Great recipe. I get asked for it from everyone who tries this. My husband and I love it.
This is a great base for pico de gallo, however I have to agree with the other reviewers in that I would never add the black pepper, white vinegar or veg. oil. It’s just not necessary. I would also add the cilantro to taste along with a bit of cumin. This is supposed to be a very simple side dish. I let it rest for a few hours to the flavors blend together.
Easy and good… exactly what I was looking for to serve with some chicken fajitas. Thanks!
My husband just made this and we can’t stop eating it… it’s SO GOOD! It’s not your typical Pico de Gallo with the vinegar and oil, but it adds a very nice touch. We did only use half the vinegar and oil though. Can’t wait make this to wow company 😉
This was my first attempt at Pico de Gallo, as I was trying to find a way to use fresh tomatoes from the garden. Yes… It is the end of January, and yes I live in Florida where our veggies are happiest in the winter as long as we don’t get a freeze. I think what caught my attention was the vinegar. I read what others posted though and used wine vinegar instead. I added some bell pepper and a different kind of hot pepper, as someone in our house has stomach issues with jalapeno. Left out the black pepper. Just gotta say that people were chomping down on this! I’ll be doing this one again, absolutely positively.
Wonderful recipe that alters easily. I used white onion because that’s what I had. I used red wine vinegar as others suggested and less oil. I halved the recipe oh and I added 1 tsp of cumin. This was just fantastic with the carnitas I made. I think though I will try it next time without any oil at all to see how it comes out. Great recipe though.
I have made this several times and it is ALWAYS a hit. Best pico I have had in a long time! Season to taste, but otherwise it is spot on!
So So good! i wasn’t sure if I would like the vinegar and oil, but this was very good. I didn’t have red onion so I used yellow. Still good though.
this is an awesome recipe. It is so easy to put together and the reward is outstanding. I made it for a chillin and grillin gathering of friends and everyone could not believe I made it myself. Even my friends from Mexico thought it was great.