There’s something magical about the fresh, vibrant flavors of authentic pico de gallo that can transform any ordinary meal into something extraordinary. Applebee’s has perfected this classic Mexican salsa, serving it alongside countless dishes where its bright, chunky texture and perfect balance of flavors steal the show. What makes their version so irresistible is the careful attention to ingredient quality and the perfect balance of tomatoes, onions, jalapeños, and fresh cilantro that creates a salsa that’s both refreshing and full of character.
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Table of Contents
Why This Recipe Works
The magic of great pico de gallo lies in the quality and preparation of its simple ingredients. Perfectly ripe tomatoes provide natural sweetness and the ideal texture, while fresh jalapeños contribute just the right amount of heat without overwhelming the other flavors. The key technique is allowing adequate marinating time, which lets the salt, vinegar, and garlic powder penetrate the vegetables, creating depth and complexity.
What makes Applebee’s pico de Gallo so good?
The vibrant flavor of this homemade pico de gallo has the piquancy you’re looking for. When you allow it to marinate, the garlic powder, salt, pepper, and vinegar soak into the other ingredients.
The tomato, onion, and pepper pieces give it a pleasant, chunky texture, and the cilantro gives it the authentic pico de gallo feel.
There’s a reason why Applebee’s serves this pico de gallo with tortilla chips and so many dishes – it is extremely enticing, versatile, and succulent.
Ingredients
Here are the ingredients you need to make this pico de gallo recipe:
- Fresh ripe tomatoes – Provide the sweet, juicy base and beautiful color
- White or red onion – Adds sharp, crisp contrast and essential bite
- Fresh jalapeño peppers – Contribute controllable heat and fresh pepper flavor
- Fresh cilantro – Delivers authentic Mexican herb notes and bright color
- Salt – Enhances all flavors and helps draw out tomato juices
- Black pepper – Adds subtle warmth and depth
- Garlic powder – Contributes savory depth without overwhelming fresh flavors
- Extra virgin olive oil – Provides richness and helps marry flavors
- White vinegar – Adds essential acidity and helps preserve freshness
3 tips for choosing the perfect tomatoes
- Examine their color. For best results, use tomatoes with a deep red color rather than pale ones. Their color is a good indicator of their ripeness.
- Check their firmness. They shouldn’t be super hard, but rather, if you gently squeeze them, they should have some tenderness.
- Choose a variety that isn’t too watery. You don’t want the tomatoes to instantly turn mushy. Roma (plum) tomatoes are best, but grape, globe, or San Marzano are all great options, too. Even beefsteak tomatoes work if you plan on eating it immediately after it marinates.
How to make pico de Gallo
There are only a few easy steps for making this Applebee’s copycat recipe:
- Put all of the pico de gallo ingredients into a large bowl or container.
- Mix them until they’re thoroughly blended.
- Allow the mixture to rest for 6 hours minimum or overnight.
What to serve Applebee’s pico de gallo with
Try serving this with fajitas, nachos, shrimp or chicken bowls, Mexican rice, or Applebee’s quesadillas, similar to what you might enjoy at the restaurant. However, don’t let that limit you – feel free to use it as a topping or side for anything you’d like!
For example, try it on omelettes, avocado toast, or salad. You can also mix it into burritos, enchiladas, or even mac and cheese to add a little extra flavor to your meals.
Storage and Freshness Tips
Store the leftovers in airtight containers in the refrigerator for optimal freshness. Consume within 2-3 days for best flavor and food safety. The salsa will release more liquid over time, which is normal, and can be drained if desired.
Consider freezing in small portions for more extended storage, though the texture will change upon thawing. Frozen pico de gallo works well for cooking applications but not fresh serving.
Applebee’s Pico de Gallo Recipe – Fresh Mexican Salsa
Ingredients
- 3 large fresh tomatoes diced (do not use canned)
- 1 cup chopped onion
- 2 tablespoons diced jalapeños fresh, not pickled
- 1/2 cup chopped fresh cilantro
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
Instructions
- Combine all the ingredients in a large container and mix well.
- Refrigerate overnight or for at least 6 hours before serving.
Nutrition
More Applebee’s copycat recipes
- Bourbon Street Chicken and Shrimp
- Bourbon Street Steak
- Chicken Wonton Tacos
- Fiesta Lime Chicken
- Flamin Hot Cheetos Wings
- French Onion Soup
- Oriental Fried Chicken Salad
- Quesadilla Burger
- Queso Blanco
- Spinach Artichoke Dip
Enjoy salsa? Try these recipes!
Check out more of my easy Mexican food recipes and the best copycat restaurant recipes on CopyKat!
This is my favorite pico recipe. I use it on chips, crackers, baked potatoes and salad instead of dressing.
How many ounces per serving and how many carbs per serving
this is not applebee’s pico
You are correct! This is missing a few ingredients and also it added an Ingredient that we don’t use. She is really close though! The recipe is as follows:
(And I don’t know measurements for small batches, I make a huge batch for the entire day for the restaurant so sorry!)
Red tomatoes diced
Red onion diced
Jalepenos diced
Cilantro chopped fine
Salt/pepper
Lime Juice
Soybean Oil or Olive Oil
Sincerely, Applebee’s Kitchen Manager for 4 years 🙂
When I worked there 2001-2005 we used white vinegar. Also pickled jalapenos. Could be store specific.
What a great recipe! I just used a pinch less salt 😉 xo Loren
Delicious, although waaaaay too much salt! Will definitely use much less next time.
I am eating it right now and it is so yummy. I think the next time I will cut back on the salt a bit. Great taste and so easy to make.
I worked for Applebees as a General Manager for 7 years in the 90’s. The recipe may have changed since then but we used red onions specifically & also lime juice for acidity instead of vinegar. We would make it in bulk batches a day ahead of time. For “best” flavor, it is VERY important to let sit after made to let the flavors “mary”. Preferably overnight 🙂
How much like juice to this recipe
When I worked there 2001-2005 we used white vinegar. Also pickled jalapenos.
Applebee’s pico is only 7 ingredients, the vinegar does not belong. Excellent recipe though!
red onions are the only thing that needs to be different other than that it is perfect for what you get in the restaurant
You need to use a red onion if you want to be to spec.
Looks delicious! Thanks for sharing the recipe, I can’t wait to try it myself!
can this be frozen to use later?
I don’t think this would work well at all. I wouldn’t try it.
Hahaha… Me either.
How long does the pico de gallo keep once it’s made?
I think it stays for up to a week, but it is best when eaten wihin 2 or 3 days. ~Stephanie
Thank you so much….tomorrow is “Mexican Night…..Ole!!”
We make it fresh daily and use yesterday’s leftovers in other items. We toss it at the end of second day.
In the restaurant the “shelf life” was 2 days. At home it is best to use within a couple of days but will keep for up to a week. The older it is the more the tomatoes break down due to the acidity content and become mushy.
I absolutely love this recipe. I’ve been making it for at least five years and always get lots of compliments. Mike mentioned the lime juice – I wonder if you would use that in place of the vinegar or use both. At any rate, it’s a great recipe just like it is!
I think you could use vinegar, but the lime juice would have a better flavor and I think be more authentic.
I think in that restaurants kitchen we also added lime juice
and to be specific we used red onions