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.
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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.
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.
More Mexican-Inspired Recipes
Before You Head Out
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Recipe Card
Cherry Tomato Pico De Gallo
Ingredients
Method
- Mix all the ingredients in a bowl, let chill and serve!
Nutrition
Video
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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