A summer favorite, this fresh and easy cherry tomato salsa (pico de gallo) comes together with a few simple ingredients in under 20 minutes. Serve with tortilla chips, add to burrito bowls, or pair with grilled meats and fish.
Try other Mexican-inspired salsas like salsa roja, salsa verde, salsa macha, and salsa de aguacate. It’s also delicious alongside pulled beef barbacoa.
Table of Contents
- Ingredients
- How to Make This Fresh Cherry Tomato Salsa Recipe
- Expert Tips
- Recipe FAQs
- Other Salsa Recipes
- Fresh Cherry Tomato Salsa (Pico de Gallo) Recipe
If you like heat, consider chipotle hot sauce, passion fruit habanero hot sauce, or jalapeño pineapple hot sauce to complement this salsa.
Ingredients
This salsa uses just a few fresh, seasonal ingredients—perfect when cherry tomatoes are at their peak.
- Fresh tomatoes: Cherry tomatoes are used here, but grape, cocktail, or Roma tomatoes work fine. Remove excess tomato liquid to avoid a soggy salsa.
- Onions: Green onions are mild and herb-like; red or yellow onion can be substituted.
- Herbs: Fresh cilantro is traditional for pico de gallo.
- Chili pepper: Jalapeño is a great choice; serrano or another hot pepper also works. Omit for a milder salsa.
- Acid: Lime juice is classic; lemon juice can be used instead.
See the recipe card below for exact quantities and full details.
How to Make This Fresh Cherry Tomato Salsa Recipe
This is a one-bowl recipe — quick, simple, and minimal cleanup.
Step 1. Cut and salt the tomatoes. Place sliced cherry tomatoes in a bowl, sprinkle with a generous pinch of salt, toss, and let rest for 15 minutes.
Step 2. Drain. After resting, spoon away the accumulated tomato liquid so the salsa stays bright and not watery.
Step 3. Add the remaining ingredients. To the drained tomatoes, add chopped green onion, cilantro, jalapeño, and fresh lime juice.
Step 4. Mix and adjust. Stir everything together and taste. Adjust salt, pepper, or lime to suit your preference.
Expert Tips
- Wear gloves: Use gloves when handling hot peppers to protect your skin and eyes.
- Reduce heat: Remove seeds and ribs from jalapeños to lower the spice level.
- Make it saucier: If you prefer a saucier salsa, add crushed tomatoes or pulse the mixture briefly in a food processor.
Recipe FAQs
Yes — prepare it 2–3 hours before serving for best texture. Making it much earlier can cause it to become soggy.
Keep leftovers in an airtight glass container in the refrigerator and use within 1–2 days.
Other Salsa Recipes
Salsa de Aguacate (Avocado Sauce for Tacos and Dipping)
Mexican Salsa Roja (For Tacos, Chilaquiles and More)
Salsa Macha (Mexican Chili Crisp)
Peach Tomatillo Salsa
If you make this homemade cherry tomato salsa, please consider rating the recipe and leaving a comment to help others who want to try it.
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Fresh Cherry Tomato Salsa (Pico de Gallo)
Ingredients
- 2 pints Cherry tomatoes – Sliced
- 2 Green onions – Finely chopped
- ¼ cup Fresh cilantro – Finely chopped
- 1 Jalapeño pepper – Finely chopped
- 1 Lime – Juiced
- Kosher salt and fresh cracked black pepper
- 1‑2 Garlic cloves – Minced, optional
Instructions
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Salt the tomatoes. Add sliced cherry tomatoes to a medium bowl, sprinkle with a big pinch of salt, toss, and let sit for 15 minutes.
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Drain. Spoon away the tomato liquid that collects at the bottom of the bowl.
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Add the remaining ingredients. To the drained tomatoes add green onion, cilantro, chopped jalapeño, and lime juice.
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Mix and adjust. Stir and adjust salt, pepper, and lime to taste.
Notes
Ingredient notes:
- Tomatoes: Any small or medium tomato will work; the key is to remove excess liquid so the salsa stays bright.
- Onions: Green onions are mild, but red or white onion can be used for a sharper bite.
- Herbs: Cilantro is traditional and adds freshness.
- Chili pepper: Jalapeño is recommended, but serrano or another hot pepper will also work.
If you enjoy spicy condiments, try chipotle hot sauce, fermented passion fruit habanero hot sauce, or fermented jalapeño pineapple hot sauce to serve alongside this salsa.
Nutrition
Nutrition information is an approximation.
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