Applebee’s Pico de Gallo

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 Pico de Gallo

You can find many more copycat restaurant recipes that taste just like Applebee’s Restaurant Recipes here at

Applebee's Pico de Gallo

  • Author:
  • Recipe Type: Appetizer Recipes, CopyKat Restaurant Recipes, CopyKat Recipes, Salad Recipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 6
Applebee's Pico de Gallo

This is a wonderful relish to add to any dish!


  • 3 large tomatoes diced
  • 1 large onion diced
  • 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.

Print Recipe
  • Ashley

    Delicious, although waaaaay too much salt! Will definitely use much less next time.

  • Jen

    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.

  • Cheffrey

    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 :)

  • Oliveoiil

    Applebee’s pico is only 7 ingredients, the vinegar does not belong. Excellent recipe though!

  • Raptor Girl1

    red onions are the only thing that needs to be different other than that it is perfect for what you get in the restaurant

  • ApplePrepGuy

    You need to use a red onion if you want to be to spec.

  • Am

    Looks delicious! Thanks for sharing the recipe, I can’t wait to try it myself!

  • http://Website(optional) Cat Braswell

    can this be frozen to use later?

    • Stephanie

      I don’t think this would work well at all. I wouldn’t try it.

  • Kim

    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

    • Kim

      Thank you so much….tomorrow is “Mexican Night…..Ole!!”

    • ApplePrepGuy

      We make it fresh daily and use yesterday’s leftovers in other items. We toss it at the end of second day.

    • Cheffrey

      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.

  • Barbara

    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!

    • Stephanie

      I think you could use vinegar, but the lime juice would have a better flavor and I think be more authentic.

  • Mike

    I think in that restaurants kitchen we also added lime juice
    and to be specific we used red onions