This Cherry Tomato Pico de Gallo is fresh, zesty, and takes just 10 minutes to make—no cooking required! It’s the perfect way to use up extra cherry tomatoes and adds a crunchy, slightly spicy kick to tacos, grilled meats, or tortilla chips.
Cherry Tomato Pico De Gallo
I make this simple, salsa-style recipe all the time, and it always tastes better than store-bought. If you enjoy quick, fresh sides like this, check out my creamy cucumber salad, Mediterranean bowl, or watermelon salsa next.
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Ingredients
- Cherry tomatoes – Sweet, juicy, and perfect for salsa. I like to go for tomatoes on the vine; they usually have the best aroma and taste. Have colorful plum tomatoes? Also works!
- Red onion – Adds crunch and sharpness. Dice it finely so it doesn’t overpower. For a less sharp onion flavor, sweet white onions or shallots are the best.
- Jalapeño – Gives that classic pico heat! Remove the seeds and membrane to keep it milder.
- Red serrano peppers – These add an extra layer of heat and color. You can skip or sub with more jalapeño.
- Cilantro – Fresh and bright. I use a generous amount!
- Lime juice – Adds zing and ties everything together.
- Salt + black pepper – To taste! Don’t skip—seasoning is key.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Cherry Tomato Pico De Gallo
- Prep the veggies: Cut cherry tomatoes in half. Finely dice the red onion, jalapeño, and red serrano peppers.
- Mix everything: Add all ingredients—tomatoes, onion, peppers, cilantro, lime juice, salt, and pepper—to a bowl.
- Chill: Stir to combine. Let it sit for at least 10–15 minutes so the flavors can meld.
- Serve: Serve fresh with tortilla chips or over your favorite meals!
Can I make it without cilantro?
Sure. You can skip it or swap with parsley, though the flavor will be different.
Tips
- Use ripe tomatoes – Cherry tomatoes should be sweet and juicy for the best results.
- Let it sit – Giving it 15–20 minutes in the fridge brings out more flavor. If you don't have time, then keep all the items in the fridge before making the salsa.
- Adjust the spice – Add more serrano for heat or skip them for a milder version.
- Add avocado – For a creamier twist, stir in diced avocado just before serving.
- Use lemon if needed – If you’re out of lime juice, fresh lemon works in a pinch.
- Try other peppers – Add poblano, Anaheim, or even sweet bell peppers.
- Chop everything small – Smaller pieces make for better texture in each bite.
- Make a double batch – It disappears fast at parties!
- Serve it with eggs – It’s amazing on scrambled eggs or breakfast tacos.
What To Serve With Pico de Gallo
I love serving this fresh pico with just about everything! Here are a few ideas:
- Avocado toast – Spoon it over for extra flavor and crunch.
- Tortilla chips – Classic and always a hit.
- Tacos – Spoon it over grilled chicken, beef, shrimp, or veggie tacos.
- Burrito bowls – Adds brightness to rice, beans, and proteins.
- Grilled meat or fish
- Eggs – Top your morning scramble or frittata!
Freezing And Storing Instructions
- To Store. Keep pico de gallo in an airtight container in the fridge. Best enjoyed within 2 days.
- To Make Ahead. Chop all ingredients and store separately. Mix and dress right before serving.
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Recipe Card
Cherry Tomato Pico De Gallo
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INGREDIENTS
- 2 cups cherry tomatoes, cut in half
- ¾ cup red onion, diced
- 1 medium jalapeno, seeds and memrbaine removed, diced
- ¼ cup red serrano peppers, seeds and membrane removed, diced
- ¾ cup cilantro, chopped
- 2 tablespoon lime juice
- salt + black pepper, to taste
INSTRUCTIONS
- Mix all the ingredients in a bowl, let chill and serve!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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