Applebee’s Pico de Gallo is served on so many of their dishes. I like to serve this same pico de gallo on tacos, scrambled eggs, on top of black beans, the possibilities are endless for this low-calorie dish!
Applebee’s Pico de Gallo
Applebee’s is a fun place to go. They serve up 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 served here. They serve up a lot of dishes with pico de gallo. It is a low-calorie relish that you can add to so many foods. I enjoy pico de gallo on scrambled eggs, tacos, with 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, you know those ones that are bright red, and almost a little too soft. Fresh jalapenos for some heat, and onions. I like to use either white onions or red onions. I find yellow onions to be a little too hot for me.
I like to make this up a couple of hours ahead of time before using it. Ideally, I like to make it the night before. This way I can allow the flavors to mingle through, and really bring out the best that all of the flavors have together.
I hope you enjoy this quick and fresh tasting salsa that you can enjoy with many of your other favorite dishes.
You can find many more copycat restaurant recipes that taste just like Applebee’s Restaurant Recipes here at CopyKat.com.
Enjoy Mexican food? Try these recipes:
Applebee’s Pico de Gallo
- 3 large diced tomatoes
- 1 cup chopped onion
- 2 tablespoon diced Jalapenos
- 1/2 cup fresh cilantro (diced)
- 2 teaspoon Salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- Mix all ingredients together in large container until well blended. Allow sitting for at least 6 hours, it is better if allowed to sit overnight.
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
Cilantro chopped fine
Soybean Oil or Olive Oil
Sincerely, Applebee’s Kitchen Manager for 4 years 🙂
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
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