Pico de Gallo

Pro tips

• Pat diced tomatoes dry with paper towels before mixing to prevent the salsa from becoming watery
• Dice all ingredients to roughly the same small size for even texture and consistent flavor in each bite
• Add lime juice and salt just before serving to maintain freshness and prevent the salsa from breaking down
• Use fresh cilantro and jalapeños for maximum flavor; check that jalapeños are firm with no soft spots

Substitutions

• white onion → red onion (adds color and slight sweetness)
• cilantro → parsley (if cilantro is unavailable, though flavor will differ)
• chile piquin → habanero powder or cayenne (adjust quantity to taste for heat preference)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; best served fresh within 2 hours of preparation.

Can I make pico de gallo ahead of time?

Yes, prepare it up to 2 hours ahead. Add lime juice just before serving to prevent the salsa from becoming watery.

How do I reduce the heat in pico de gallo?

Remove the jalapeño seeds and white membranes before dicing, or use fewer jalapeños. Omit the chile piquin entirely for a milder version.

What's the best way to dice the ingredients finely?

Use a sharp knife and cut tomatoes, onions, and jalapeños into uniform small dice. Pat tomatoes dry first to prevent excess moisture.

Can I substitute the white onion?

Red onion works well and adds color; use the same amount. Avoid sweet onions as they alter the balance.

How long does pico de gallo last?

Store in an airtight container in the refrigerator for up to 3 days. It's best eaten fresh but can be made the morning of serving.