Sprinkle with salt and stir everything together gently until well combined.
Let the Pico de Gallo sit for 10–15 minutes to allow the flavors to meld.
Taste and adjust salt or lime juice as needed before serving.
Serving and Storage Tips
Serve chilled or at room temperature as a topping or dip.
Best enjoyed the same day it’s made, but can be stored in an airtight container in the fridge for up to 2 days.
If it becomes watery, simply drain excess liquid before serving.
Variations
Add diced avocado for a creamy twist.
Use red onion instead of white for a milder flavor.
Mix in mango or pineapple for a fruity fusion.
Try a pinch of cumin or chili powder for added depth.
FAQ
Q: Is Pico de Gallo the same as salsa?
A: No, Pico de Gallo is a type of salsa, but it’s chunky and made with raw, fresh ingredients, unlike many blended salsas.
Q: Can I make Pico de Gallo ahead of time?
A: Yes, but for the freshest flavor, it’s best made just before serving or no more than a day ahead.
Q: How spicy is it?
A: That depends on how much jalapeño you use. You can remove the seeds for less heat or add more for extra spice.
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