Applebee’s Pico de Gallo is a delicious fresh Mexican salsa served on so many of their dishes. It’s great on tacos, black beans, grilled chicken, scrambled eggs, and so much more. The possibilities are endless for this low-calorie dish!
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Applebee’s Grill and Bar
Applebee’s is a fun place to go. They serve all sorts of fun and creative drinks, and they also make some of the best appetizers around.
This really is a true neighborhood bar. I think that you will enjoy many of the items on the menu. They serve a lot of dishes with pico de Gallo.
Pico de Gallo
You might wonder, “What is pico de gallo? Is it the same thing as salsa?” The answer: It is a type of salsa, but it has its own characteristics. It is a low-calorie relish that you can add to so many foods. I enjoy pico de gallo on scrambled eggs, tacos, nachos, and many more dishes.
What’s the secret to making great pico de gallo? Fresh ingredients. Fresh ingredients make all of the difference.
Go for those very ripe tomatoes, the ones that are bright red and almost a little too soft. Fresh jalapenos for some heat. And onions, either white onions or red onions. I find yellow onions to be a little too hot for me.
You want to make pico de gallo a couple of hours ahead of time before using it. Ideally, I the night before. This way, the flavors will mingle and bring out the best that all of the ingredients have together.
I hope you enjoy this quick and fresh-tasting salsa that you can enjoy with many of your other favorite dishes.
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 time for it to marinate, the garlic powder, salt, pepper, and vinegar soak into the other ingredients.
It has a pleasant, chunky texture due to the tomato, onion, and pepper pieces. 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.
Why you’ll love this recipe
Made with fresh and natural components, this dish is full of nutrients and has a refreshing taste. The blend of spicy, zesty, and savory flavors will add a delicious twist to any meal.
This recipe can also be scaled up for parties – simply double the ingredients! Serve it alongside your favorite chips and guacamole, or use it as a topping for a taco bar. Your guests are sure to love the taste of Applebee’s in your home.
Ingredients
Here are the ingredients you need to make this pico de gallo recipe:
- Tomatoes
- Onion
- Jalapenos
- Cilantro
- Salt
- Pepper
- Garlic powder
- Olive oil
- White vinegar
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.
How to store the leftovers
Transfer any extra pico de gallo to an airtight container and store it in the refrigerator.
How long does it last?
With fresh pico de gallo, it is best to enjoy it within 2-3 days of making it.
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!
Applebee’s Pico de Gallo
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.
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