Cherry tomato pico de gallo is as simple as it gets, and the flavor is outstanding. Ten minutes. Six ingredients. No cooking. Cherry tomatoes bring a natural sweetness that larger, hot house tomatoes just can't match. Perfect for chips and dip, spoon it over grilled meat, or set it out at a party when you want something fresh on the table fast.
If you grow tomatoes, you already know the moment when the plants take off, and you suddenly have more cherry tomatoes than you know what to do with. Salads can only absorb so many, and your freezer is full.
This is the recipe for that moment. It uses a full pound of cherry tomatoes, turns them into something shareable and crowd-pleasing, and takes less time than deciding what else to make.
This is also the recipe I make when I'm serving something off the grill. Use it as a sauce spooned over slices of grilled pork tenderloins or flank steak. It adds brightness, acidity, and freshness to rich, charred meat without any extra cooking. My strawberry salsa follows the same idea if you want a salsa to top your protein.
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Why This Recipe is Different
- Cherry tomatoes are sweeter and less watery than hot house tomatoes. The flavor is noticeably brighter.
- No blending, no cooking, no special equipment. Just a knife, a cutting board, and a bowl.
- White onion is the right call. It has a sharp bite that balances the sweet tomatoes without muddying the flavor.
- This recipe is sized right for a party appetizer but scales up easily if you're feeding a crowd.
Ingredients
You only need a few ingredients to make fresh pico de gallo with cherry tomatoes!
- Cherry Tomatoes: Homegrown are the best option when summer is going strong. If you're buying at the store, look for tomatoes without wrinkles, which means they are getting old. Store your tomatoes at room temperature.
- White Onion: I always use white onions because the legendary Chicago chef Rick Bayless says so. He says white onion is the traditional choice in Mexican dishes because it's crisp and sharp, which is exactly what you want in pico de gallo. Yellow or red onions will still work.
- Jalapeño: Cut the top off and taste a small piece before you decide how much to add. Jalapeño heat is unpredictable. Pointed tips or blunt tips do not tell you if it's going to be hot or mild. Start with half, seeds removed, and adjust from there.
- Lime Juice: Skip the bottled stuff. Fresh lime juice is brighter and less bitter. Roll the lime on the counter before cutting it to get more juice out of it.
- Cilantro: If you're serving people who don't love cilantro, start with 1 tablespoon and add more to taste.
See the recipe card below for ingredient measurements.
Step-by-Step Instructions
Step 1: Cut the cherry tomatoes into ½-inch pieces. Depending on their size, cut them into fourths, sixths, or eighths. Add them to a bowl.
Step 2: Peel and dice the white onion into small, even pieces. Add to the bowl.
Step 3: Remove the stem and seeds from the jalapeño. Cut it into long strips, then finely dice it. Add to the bowl along with the cilantro, lime juice, kosher salt, and black pepper.
Step 4: Stir to combine. Taste with a tortilla chip - not a spoon. The salt and acid read differently with the crunch of a chip. Add more kosher salt, ¼ teaspoon at a time, if needed. Serve immediately or rest for 15 minutes to let the flavors come together.
Top Tip
- Taste the jalapeño before it goes in. This is the most important step. A fiery jalapeño can make your pico inedible to guests who find it too spicy.
- Salt in stages. Add the full teaspoon of Diamond Crystal kosher salt, stir, taste with a chip, then adjust. Cherry tomatoes vary and sometimes need a little more salt to make everything pop.
- If the pico looks watery after sitting, drain the excess liquid before serving.
Browse more sauce and condiment recipes for more ideas on what to serve alongside your mains.
How To Serve Cherry Tomato Pico De Gallo
This pico works as more than just a chip dip. Here are the ways we use it most:
- Spooned over grilled or sliced meat - it adds brightness and acidity without any extra sauce work.
- On top of breakfast tacos, scrambled eggs, or a simple omelet.
- Spoon over my taco casserole with crushed tortilla chips.
- Serve alongside pulled pork tacos as a fresh topping.
- Set out at a party alongside chips and tomatillo salsa verde for a spread with two different salsas.
Make Ahead Instructions
Pico de gallo is best fresh, but you can chop the ingredients up to 8 hours ahead and store them covered in the fridge. Wait to add the salt and lime juice until just before serving to minimize the amount of water that releases from the tomatoes.
Storage Information
Store leftovers covered in the refrigerator for up to 2 days. The tomatoes will continue to release liquid, and the texture softens the longer it sits. Drain before serving.
Freezing is not recommended.
FAQ
In my opinion, no. Pico de gallo needs cilantro. You can use a smaller amount of cilantro if needed.
Yes. Large, slicing tomatoes from the grocery store will be a little meatier and less sweet. Any garden tomatoes in peak season work well. Cut them into ½-inch pieces.
Leave the jalapeño seeds in, or swap it for a serrano pepper. Serranos are thinner and hotter. Start with half.
Did you try any of these tips? Leave a comment below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Cherry Tomato Pico De Gallo Recipe
Equipment
- chef's knife
- cutting board
- serving bowl
Ingredients
- 1 pound cherry tomatoes
- 4 ounces white onion (about half an onion)
- 1 fresh whole jalapeño
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice (about half a lime)
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cut the cherry tomatoes into ½-inch pieces. Depending on their size, this could be fourths, sixths, or eights. Add them to a bowl.
- Peel and dice the white onion. Add them to the tomatoes.
- Remove the stem and seeds from the jalapeño. Cut the pepper into long strips and finely dice it. Add to the bowl, followed by the chopped cilantro, lime juice, kosher salt, and a few grinds of black pepper.
- Stir to combine. Taste for seasoning using a tortilla chip. Add ¼ teaspoon of kosher salt at a time, if needed. Serve.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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