Appetizer

Pico de Gallo

A vibrant, fresh Mexican salsa of diced tomatoes, onion, cilantro, lime, and jalapeño. Chunky and bright, it's the perfect topping for tacos, nachos, or served with warm tortilla chips.

20calper serving 1gprotein 5gcarbs 0gfat 15min prep 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Pico de Gallo — common questions

Can I make pico de gallo ahead?

You can make it up to 4 hours ahead and refrigerate in an airtight container, but it's best served fresh within 2–3 hours. Beyond 4 hours the tomatoes release too much liquid and the cilantro darkens.

What if my tomatoes are watery?

Choose ripe tomatoes that feel firm, and always seed and squeeze them before dicing. If you've already made watery pico, drain it in a fine-mesh strainer for 10 minutes before serving.

Can I use cherry tomatoes?

Yes, halve them and gently squeeze out the seeds, then dice them. Cherry tomatoes are often less watery than large tomatoes, so you'll need to squeeze them less aggressively.

How much heat should the jalapeño add?

If you want mild pico, seed the jalapeño and use half of one. For medium heat, use one whole seeded jalapeño. For hot, leave the seeds in and add a whole pepper.

What should I serve pico de gallo with?

Serve with warm tortilla chips, as a topping for tacos and burritos, as a garnish for grilled fish or chicken, or alongside beans and rice.

How do I store and reheat leftovers?

Pico de gallo doesn't reheat—it's eaten fresh or cold. Store it in an airtight container in the refrigerator for up to 1 day maximum, then discard as the texture and color degrade quickly.