How long does this Pico de gallo recipe stay fresh?

This Pico de gallo recipe is best enjoyed the day it is made. However, it can be stored in an airtight glass container in the refrigerator for up to 3 days. Note that the vegetables will soften and release more juice the longer they sit.

Can I use canned tomatoes for Pico de gallo?

Technically you can, but it is not recommended. Pico de gallo is defined by its fresh, raw, and crunchy texture. Canned tomatoes are cooked and soft, which would result in a texture more like a standard salsa roja rather than an authentic Pico de gallo.

Why is my Pico de gallo so watery?

Pico de gallo becomes watery if the tomatoes are not seeded or if it sits for a long time. The salt draws moisture out of the vegetables. To avoid this, scoop out the seeds of the tomatoes before dicing and serve with a slotted spoon if needed.

How do I make the Pico de gallo recipe less spicy?

To reduce the heat, ensure you remove all the seeds and the white inner membranes of the jalapeu00f1os. You can also use a milder pepper like an Anaheim chili or even finely diced green bell pepper for flavor without the spice.

Pico de gallo recipe: 5 Secret Tips for Authentic Flavor

Name: Fresh Authentic Pico de Gallo
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 6 large Roma tomatoes, seeded and diced; 1 medium white onion, finely diced; 2 jalapeños, seeded and minced; 1/2 cup fresh cilantro, chopped; Juice of 2 large limes; 1 tsp sea salt; 1/4 tsp black pepper

Ingredients

Scale

6 large Roma tomatoes, seeded and diced
1 medium white onion, finely diced
2 jalapeños, seeded and minced
1/2 cup fresh cilantro, chopped
Juice of 2 large limes
1 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Prepare the tomatoes by slicing them in half, removing the seeds with a spoon, and dicing the flesh into small, uniform cubes.
Step 2: Finely dice the white onion to match the size of the tomato pieces to ensure a balanced texture.
Step 3: Carefully mince the jalapeños; remove the seeds and ribs for a milder flavor, or keep them for extra heat.
Step 4: Coarsely chop the fresh cilantro, including the tender upper stems for maximum aromatics.
Step 5: Combine the tomatoes, onion, jalapeños, and cilantro in a glass or ceramic bowl.
Step 6: Squeeze the fresh lime juice over the mixture, add the sea salt and black pepper, and toss gently to combine.
Step 7: Let the salsa rest at room temperature for 15-30 minutes before serving to allow the flavors to meld and the juices to release.

Notes

Always use white onion for the most authentic flavor. Let the salsa sit for at least 15 minutes before serving for the best taste.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Drinks, Snacks & Holiday Treats
Cuisine: Mexican

Nutrition

Serving Size: 0.5 cup
Calories: 15 kcal
Sugar: 2 g
Sodium: 200 mg
Fat: 0.1 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 0.6 g
Cholesterol: 0 mg