How long does pico de gallo last in the refrigerator?

When stored in an airtight container, pico de gallo recipe will last 3-5 days in the refrigerator. The lime juice acts as a natural preservative, but the vegetables will soften and release more water over time.

Is pico de gallo the same as salsa?

While both are tomato-based Mexican condiments, pico de gallo recipe is always made with raw, fresh ingredients and has a chunkier texture. Traditional salsa is often cooked and has a more liquid consistency.

Can I make pico de gallo without cilantro?

Absolutely! If you don't enjoy cilantro, substitute with fresh parsley for a similar bright, herbaceous note, or omit it entirely. The pico de gallo recipe will still be delicious with just tomatoes, onions, jalapeños, and lime.

Why is my pico de gallo too watery?

Excess moisture typically comes from the tomatoes. Try using Roma tomatoes, which have fewer seeds, or remove the seeds and pulp before dicing. You can also drain diced tomatoes in a colander for a few minutes before mixing with other ingredients.

What's the best way to adjust the spiciness?

Control the heat in your pico de gallo recipe by adjusting the amount of jalapeño seeds and membrane you include. For mild salsa, remove all seeds and white membrane. For medium heat, include some seeds, and for spicy pico de gallo, use all the seeds and membrane.

Can I use lemon juice instead of lime juice?

While lime juice is traditional in pico de gallo recipe , lemon juice makes an acceptable substitute if limes aren't available. The flavor profile will be slightly different but still complementary to the other ingredients.

Ultimate Fresh Pico de Gallo Recipe in Minutes

Description

A fresh, vibrant Mexican salsa made with diced tomatoes, onions, jalapeños, and cilantro.

Ingredients

- 4 medium ripe tomatoes (about 1.5 pounds) – Roma or plum varieties work best for their firm flesh and lower water content

- 1 medium white onion (about 1 cup when diced)

- 2 medium jalapeño peppers, seeds removed for milder heat or left in for extra spice

- 1/2 cup fresh cilantro leaves, tightly packed

- 2-3 fresh limes (you’ll need about 1/4 cup of juice)

- 1 clove garlic, minced (optional but recommended for depth)

- 1 teaspoon sea salt (or to taste)

- 1/4 teaspoon freshly ground black pepper

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Instructions

Prep the Tomatoes
Dice firm Roma tomatoes into ¼-inch pieces. Let them drain in a colander for 5 minutes to reduce moisture.
Dice the Onion
Cut onions to match tomato size. Rinse under cold water and pat dry to mellow the flavor.
Chop the Jalapeños
Dice jalapeños finely, removing seeds for less heat. Use gloves to avoid irritation.
Chop the Cilantro
Finely chop cilantro leaves only. Substitute with parsley or oregano if desired.
Combine and Season
Mix tomatoes, onions, jalapeños, and cilantro in a bowl. Add lime juice, garlic (optional), salt, and pepper to taste.

Rest and Serve
Let sit for 30 minutes at room temperature to allow flavors to meld before serving.

Notes

This authentic pico de gallo is ready in minutes and enhances everything from tacos to grilled meats.

Prep Time: PT15M
Cook Time: PT0M
Category: Appetizer
Method: Chopping
Cuisine: Mexican