I was browsing copykat.com and spotted a reproduction of Applebee’s Pico de Gallo recipe. It’s very simple and sounded good, so I tried it. I don’t frequent Applebees enough to know how accurate this recipe is, but it tastes great!

Per usual, I made a few changes, so while this recipe strongly resembles the original, there are some distinct differences.

Applebee’s Pico de Gallo

• 1-1/4 to 1-1/2 lbs tomatoes
• 1 medium onion, diced
• 1 to 2 Tbsp jalapeno pepper, seeded & minced
• 1/2 cup fresh cilantro, chopped
• 1 tsp seasoned salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 to 2 Tbsp olive oil
• 1 to 2 Tbsp Balsamic or white vinegar

Cut the tomatoes in half, cross-wise, remove the seeds, dice, and drain in a strainer for 10 minutes to remove excess liquid. Place in a large bowl. Add all other ingredients and mix until well blended. Allow to rest for at least 6 hours, it is better if allowed to sit overnight.

Changes:

• original recipe called for 3 large tomatoes, I upped that to make a larger batch; also I seed and briefly drain the tomatoes — it still produces a fair amount of liquid after several hours
• original recipe called for 1 cup chopped onion, the onion I used was probably 1-1/4 cup
• original recipe called for 2 tsp salt — I cut that in half and used seasoned salt
• original recipe called for white vinegar — Balsamic provides more flavor
• my version may have a bit more jalapeno, but I remove the membranes so it’s not hot
• cilantro in the store didn’t look fresh, so I used the semi-dried that comes in a small container — it worked very well

Note on Jalapenos — 1 large jalapenos makes about 4 Tbsp minced pepper. Go light on this as it’s easier to add more than take some out.

Seared Ahi with Passion Fruit-Shrimp Salsa

Ingredients in boldface have separate recipes, which follow the main recipe.

• Passion Fruit-Shrimp Salsa
• 4 ahi tuna steaks, about 7 oz each
• 3 Tbsp peanut oil
• salt & ground black pepper

Prepare the salsa and set aside.

Coat the ahi steaks with the peanut oil and season with salt & pepper. Heat a dry cast-iron skillet and sear the ahi over high heat for about 15 to 20 seconds each side for rare, or about 1 minute each side for medium-rare). Place the steaks on serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.

Passion Fruit-Shrimp Salsa

• 1 ripe passion fruit
• 4 or 5 extra-large shrimp (about 4 oz), peeled, deveined, & diced
• 2 tsp olive oil
• 1/4 cup finely chopped Maui onion
• 1/2 cup peeled, seeded, & finely diced tomatoes
• 2 Tbsp finely sliced scallions
• 1 Tbsp finely minced fresh cilantro
• 1 tsp Tabasco sauce
• salt & ground black pepper

Scoop out the pulp from the passion fruit and press through a fine sieve. Reserve the juice, about 1 Tbsp.

Coat the shrimp in the olive oil and sear in a skillet over high heat until cooked through. Transfer to a stainless steel mixing bowl, add the passion fruit juice and remaining ingredients, and toss well to combine.

Papaya Salsa

• 1-1/2 cup papaya, diced
• 1/4 cup red onion, minced
• 2 Tbsp sugar
• 2 Tbsp red bell pepper, minced
• 2 Tbsp hot pepper jelly
• 2 Tbsp cilantro, chopped

In a large bowl, mix all of the ingredients together well. Chill. Makes about 2 cups.