I love how the demonstration was brief and to the point. And just when I was going to suggest putting the list of ingredients and directions in the description, I found it was there already, below the affiliate links.
Looks good Mike... never thought of letting it sit for 24 hours though... whoo I can just imagine the flavour after that long. You got Chef Karl to give up some of his secrets???? IHe keeps ingredients likely a highly guarded secret .. I asked him about something and he wasn't giving it up...If I was every going into the thrill seeker hold up game, I would take Karl on as a partner because I know there is no way he would talk... All the gadgets Karl turned you onto, some where Ron Popeil just shed a tear and a smile came to his face during that part of your video Great video Mike... keep em coming
That Pico looks great! I would love a bowl of that and some chips for dinner! You shared a salsa recipe last year that is...THE BEST EVER! 😋 Happy Super Bowl Sunday! 🏈🍺🍷🍕🍔
Just leave the root end on the onion after you slice it in half and it is easier to cut up and you get more onion. I love this stuff (Pico De Gallo) going to give your recipe a try. Thanks.
@@EverydayBBQ If you want them finer cut..........after cutting onion in half put a slice through the center (from side to side) from front to 75% through while it is laying flat, then just slice the other way like you were doing..........I like mine course most of the time but it is easier to hide them when they are smaller from the finiky ones. When you are done, all that is left is the root to throw away.
You asked for it: 3 pounds Roma tomatoes diced, 8 limes juiced, 1 Mayan onion diced, 2 cloves garlic minced, 1 teaspoon cumin, 1 bunch cilantro cut up small, 1 teaspoon of lime zest, black pepper to taste, last ingredient to add: depending on how sour the limes are depends on how much salt. Most of the time I don't add anything spicy ( my wife can't handle any of it).
UA-cam featured your channel and this video on the trending page. I never knew this was so easy to make. Looking forward to trying it out and glad I found your channel.
hey Mike I know I've been kind of quiet man I've been super busy but I love picking a guy up and I love your recipe I'm definitely trying it out!! I do actually make a pretty good pico but I never tried adding balsamic vinaigrette in it! Sounds very good!
Wow Mike! Now I feel like eating Tacos, hotdogs or a Burger I'm quite sure Pico de Gallo will definitely go great on all of those things I just mentioned. Thanks for sharing buddy do have a wonderful Weekend you and your family.
Cambro has production facilities in the USA, Asia, Europe and the Middle East. These in particular are made right here in the USA! Thank you very much for watching, Alrui!
Oh yeah brotha Mike, all we need is some carne asada tacos to go with that pico de gallo...lol. I use serrano peppers on mine, I'm a heat🔥 junkie... lol. Cheers and have a wonderful blessed weekend 🍺🍺
Heck yea me too, Luis! I was toning is back a bit but I’ve never used Serrano in mine but that will change next time I make it! Great idea and thank you very much for your support, brotha! Cheers 🍻
Man I love Pico on any taco out there or really just any kind of Mexican/Texmex food! Nice twist using the balsamic vinaigrette dressing! I'll have to give that a try for sure! Cheers Mike 🍻
Looks really good Mike! I do like a nice fresh pico de gallo and that fits the bill. Nice idea on the balsamic vinegar for a bit of sweet and sour. Hope you have a fantastic weekend!
Another reason to wear gloves is those jalapeno peppers, you get that on your fingers and somehow touch your eye later on, holy cow, that will burn big time! Not that I've ever done that before, ha! Great recipe and presentation, Mike!
Oh man that looks so good! I always wanted to know how to make a good Pico de gallo. Will be making this tomorrow! What chips would you recommend that pairs well?
Thank you very much for watching, Christine! I recommend any good corn chip that you like. We like On The Border brand as well as a couple others. CostCo also has some good chips 👍🏼.
Thank you very much for watching! I’ve owned these for a short time and have not had any odor issues as of yet. Not sure if it will become an issue over time but I can definitely attest to the freshness these preserve. Cambro is the industry standard so I’d bet the odor issues are unlikely. I don’t know for sure though.
Thank you very much, Steve 👍🏼. I actually should have but I didn’t think about it. Once I put all that equipment away it’s a pain to setup again the next day anyway lol. Good feedback though. Cheers!
Great lookin recipe Mike but the horizontal cut is totally useless, the onion already has the horizontal cuts naturally. I understand that Bobby flay and whoever else says it's cool makes it ok but it's unnecessary.
Hey Mike hopefully I didn't offend you with my comment, sometimes I get pretty opinionated and don't mean to or realise it until I go back and reread my comment. I'm trying to remember not do that. Have a great day sir.
Now I am CRAVING this Pico!!!!!!
Thank you!
Looks absolutely fantastic!!
I love how the demonstration was brief and to the point. And just when I was going to suggest putting the list of ingredients and directions in the description, I found it was there already, below the affiliate links.
Thank you very much for watching, David 🙏
Great looking pico! Nice colors and fresh flavors. Thanks for sharing.
Thank you very much, Michael!
Looks great! Makin my mouth water over here !
Thank you very much, Dustin!
Your voice is very calming. Great video with great editing and good direction. Thank you. I subbed to you and Carl.
Thank you very much for the kind words, Matthew 🙏
I LOVE Pico!
Me too! Thank you very much for watching, Andy.
Really good Idea. Ill have to give it a try
Thank you very much for watching!
Looks good Mike... never thought of letting it sit for 24 hours though... whoo I can just imagine the flavour after that long. You got Chef Karl to give up some of his secrets???? IHe keeps ingredients likely a highly guarded secret .. I asked him about something and he wasn't giving it up...If I was every going into the thrill seeker hold up game, I would take Karl on as a partner because I know there is no way he would talk... All the gadgets Karl turned you onto, some where Ron Popeil just shed a tear and a smile came to his face during that part of your video Great video Mike... keep em coming
Lol thank you very as always, SD!
Man oh man I love this stuff...nice recipe Mike!
Thanks, Booger!
Good vid Mike. Thx for sharing Chef Carl's tips and gadgets! Never thought about adding balsamic vinegar.
It really adds a whole other fresh flavor. I definitely recommend it!
Lol no worries
That Pico looks great! I would love a bowl of that and some chips for dinner! You shared a salsa recipe last year that is...THE BEST EVER! 😋 Happy Super Bowl Sunday! 🏈🍺🍷🍕🍔
Thank you very much! No eggs this week lol. Have an awesome weekend!!
That looks good. Never would have thought to add balsamic vinegar. I will add that.
Thank you very much for watching and commenting. Enjoy!
Great recipe, definitely gonna give it a try!!!
Thank you very much, CP!
I made this yesterday and it is delicious!
Glad you enjoyed it! Thank you very much 🙏
Looks great! I need to try this one!
Thank you very much, Craig!
Lovely! I am from the Caribbean and we make this but it's not called Pico De Gallo.
Looks fantastic Mike ! Going to make some tonight for tomorrow !
Enjoy! Let me know how you like it 👍🏼
Just leave the root end on the onion after you slice it in half and it is easier to cut up and you get more onion. I love this stuff (Pico De Gallo) going to give your recipe a try. Thanks.
I’ll try that! Thank you, CM!
@@EverydayBBQ If you want them finer cut..........after cutting onion in half put a slice through the center (from side to side) from front to 75% through while it is laying flat, then just slice the other way like you were doing..........I like mine course most of the time but it is easier to hide them when they are smaller from the finiky ones. When you are done, all that is left is the root to throw away.
@@EverydayBBQ It only took me 50 years to learn how to chop onions the bestest way. :-)
Crunch Munch I always like learning ways to reduce waste. Great info 👍🏼
Delicious 😋
Love the added vinegar. I add two tablespoons of apple Cider vinegar for a nice little flavor punch.
On the list man loved the video, looked very tasty:)
Thank you very much, Mayhem!!
Hey Mike, I think i am going to give that a try, the colors look great! Thanks for sharing.
Thank you very much for watching, John!
Make this all the time love it
It’s one of my favorites. Thank you very much, Shawn!
You asked for it: 3 pounds Roma tomatoes diced, 8 limes juiced, 1 Mayan onion diced, 2 cloves garlic minced, 1 teaspoon cumin, 1 bunch cilantro cut up small, 1 teaspoon of lime zest, black pepper to taste, last ingredient to add: depending on how sour the limes are depends on how much salt. Most of the time I don't add anything spicy ( my wife can't handle any of it).
Awesome! Thank you very much, William! I hope some other folks see this recipe too. I’ve got to find the Mayan onion. That sounds interesting
I should have said sweet onion
William Mueller ah... that I can get lol.
UA-cam featured your channel and this video on the trending page. I never knew this was so easy to make. Looking forward to trying it out and glad I found your channel.
I’m very honored to be featured today! Thank you very much for watching, Jennifer! I sincerely appreciate it 🙏
Learn something new every time I watch! Looks amazing dude.🤙👍
Thank you very much, Kev!! 🍻🙏
Thank you for the tip for chef caral
My pleasure! Thank you very much for watching!
Love, you might want to try adding some fresh tomatillo. It's like tomato but for salsa's and pico, it adds a freshness that I love.
Thank you very much for watching 👍🏼
Looks delicious I'm doing this tomorrow with a nice salad ☺
Enjoy, Tamika! Thank you very much for watching!
hey Mike I know I've been kind of quiet man I've been super busy but I love picking a guy up and I love your recipe I'm definitely trying it out!! I do actually make a pretty good pico but I never tried adding balsamic vinaigrette in it! Sounds very good!
Thank you very much for watching, Mark!
Stumbled on your channel. Subscribed. What a great tutorial! I’m have a baby shower and trying this! What does the balsamic vinaigrette do?
Thank you very much! It adds some nice flavor and incredible freshness. You’ll love it.
Interesting twist to this recipe. Gonna have to give it a shot!
It’s really awesome to add the dressing. It’s great without it too but it adds another layer of fresh flavor. Thank you very much for your support 🙏
Wow Mike! Now I feel like eating Tacos, hotdogs or a Burger I'm quite sure Pico de Gallo will definitely go great on all of those things I just mentioned. Thanks for sharing buddy do have a wonderful Weekend you and your family.
Thank you, brother! Blessings to you and Jacklyn! Have a wonderful weekend! Cheers 🍻
I think that the inside of the tomato makes it more flavorful and juicy. I love the juice of it too..... for salads, or I eat it as it is also.
Fresh easy delicious
Perfectly describes it 👍🏼. Thank you very much, Chris.
Creator on the rise
Yes, I’m very honored. Thank you very much for watching 🙏
Me encanta
Muchas Gracias!
Hi Mike, ordered that lemon juicer through your link, do you know what country those Cambro containers are made in by chance?
Cambro has production facilities in the USA, Asia, Europe and the Middle East. These in particular are made right here in the USA! Thank you very much for watching, Alrui!
@@EverydayBBQ Good to know Mike! Thanks:-)
I like Pico for my Tex Mex omelet.
Oh yeah brotha Mike, all we need is some carne asada tacos to go with that pico de gallo...lol. I use serrano peppers on mine, I'm a heat🔥 junkie... lol. Cheers and have a wonderful blessed weekend 🍺🍺
Heck yea me too, Luis! I was toning is back a bit but I’ve never used Serrano in mine but that will change next time I make it! Great idea and thank you very much for your support, brotha! Cheers 🍻
gosh, looks so good
Thank you very much for watching!
Man I love Pico on any taco out there or really just any kind of Mexican/Texmex food! Nice twist using the balsamic vinaigrette dressing! I'll have to give that a try for sure! Cheers Mike 🍻
Thank you very much, Brother!
Looks really good Mike! I do like a nice fresh pico de gallo and that fits the bill. Nice idea on the balsamic vinegar for a bit of sweet and sour. Hope you have a fantastic weekend!
Thank you very much, Pickles! Cheers, brother! 🍻
Another reason to wear gloves is those jalapeno peppers, you get that on your fingers and somehow touch your eye later on, holy cow, that will burn big time! Not that I've ever done that before, ha! Great recipe and presentation, Mike!
Lol truth, George! There’s also worse things you can touch too when you’re a guy, right lol 😣. Thank you very much for watching and commenting!
Knife Skills! The pico looks really good but I'm interested in that knife. What brand?
Lol it’s a cheapie. I forget who makes it. I’ll look when I get gone.
You have good video editing skills!
Thank you very much for watching, Amol 🙏
See I REALLY LOVE THIS ONE....WITHOUT THE INSIDES OF THE TOMATOES.......not a fan of tomatoes but this one was good👍👍
Thank you very much for watching!
Cilantro, I just can't do it... Everything else is just right. I just hate cilantro, lol. Another great video Bro.
Lol thank you, Ben 👍🏼. I know Cilantro is one of those acquired tastes. Most people like it but the ones that don’t really don’t lol. Cheers 🍻
Great job Mike just in time for Super Bowl going to whip some up today for the game tomorrow. Don’t use the seeds of the tomatoes???
Yessir! It’ll be perfect by then 👍🏼
Oh man that looks so good! I always wanted to know how to make a good Pico de gallo. Will be making this tomorrow! What chips would you recommend that pairs well?
Thank you very much for watching, Christine! I recommend any good corn chip that you like. We like On The Border brand as well as a couple others. CostCo also has some good chips 👍🏼.
Looks Sensational Mike, Thank you, on the salt and pepper tip I can't wait to try :-)
Thank you very much, JayT!
Good
Thank you very much for watching!
How long does pico de Gallo last in a sealed container in the fridge?
Several days.. all depends on the container.
Good lookin' eats Mike.
Thank you very much, Steve!!
Has anyone had experience using Cilantro from maybe a store bought jar, can or perhaps a small shaker type container? Thanks for any info.
What the he'll is "uber" fresh, or what ever be said? Looks good, not sure about the last ingredient! Mahalo!
Thank you very much for watching 🙏
I'm curious how is the cambro with handling odor retention
Thank you very much for watching! I’ve owned these for a short time and have not had any odor issues as of yet. Not sure if it will become an issue over time but I can definitely attest to the freshness these preserve. Cambro is the industry standard so I’d bet the odor issues are unlikely. I don’t know for sure though.
Great video Mike, I'm noticing the improvements on speed and editing. would have loved to see the next day shot and taste test in the same video.
Thank you very much, Steve 👍🏼. I actually should have but I didn’t think about it. Once I put all that equipment away it’s a pain to setup again the next day anyway lol. Good feedback though. Cheers!
I add cucumber to mine and a dash of olive oil
Can I get full recipe
It’s all in the video description towards the bottom
👍🏻👍🏻👍🏻👍🏻
Thank you very much 🙏
Everyday BBQ & Cooking No problem I enjoy all your videos👍🏻
Yes, sir. I could eat that straight out of the container
That’s what I did lol. Thank you very much for watching!
I use the whole garlic bulb in mines
I love garlic! Thank you very much for watching.
Great lookin recipe Mike but the horizontal cut is totally useless, the onion already has the horizontal cuts naturally. I understand that Bobby flay and whoever else says it's cool makes it ok but it's unnecessary.
Hey Mike hopefully I didn't offend you with my comment, sometimes I get pretty opinionated and don't mean to or realise it until I go back and reread my comment. I'm trying to remember not do that. Have a great day sir.
No offense taken at all!
You do not have to use cilantro if you don't like it .
Bingo
was your kitchen really cold? you had a winter beanie on? or is that a fashion statement? hahahhahahahhaahhahahahha
Why do you need to know?
虽然听不懂，但是我尽然看完了 O__O "…...
Nooo pico c murio :'c
i need smell a vision...
Thank you very much 🙏
Raw onion. That overpowers everything else. Good thing I love onions!