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I am trying to start doing more prep work in the beginning of the week due to a busy work schedule. We love eating pico de gallo on omelets. Was just curious how long homemade pico would last in the refrigerator. Haven't made it homemade yet, but will be doing it shortly. :)

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My record is overnight because I whatever I don't eat when i make it, I end up eating the next morning. I think the tomatoes will be soggy and not nice to eat long before it's bad for you. 3 days for raw vegetables doesn't seem too long to keep it, especially if you have some acid in yours like lime juice. –  Kate Gregory Nov 9 '12 at 19:53
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I have been making pico de gallo for about a year now and when I make a batch I use 12 Roma's and 1 huge red onion, and about a 1/3 cup of lime juice, one large bunch of cilantro, jalepinos(about 1/3 cup), 1/3 cup of pepperinchini, also use some juices from each. (Enough to suit your taste). Salt and pepper to taste. When I have mixed thoroughly I then put it in mason jars with lids and keep it in fridge for about 1 and 1/2 weeks. I have not found the tomatoes to get mushy at all. When I take a jar from fridge, I have to break seal as it does tend to seal when we put cap and seal back on. I hope this helps! Make sure all tomatoes and onions are chopped fine and we use processes for cilantro.

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Always try to store your pico de gallo in a container that will allow the juice to run off and seperate from the relish. The juice is what makes it get mushy quick. If you do not have a container that will do this than pour off the juice daily. I drink it or freeze it for future recipes like beans. It is very good for you when it is raw.

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You haven't answered the question on how long the salsa will last; this appears to be a comment or advise on the quality of maintaining that salsa. –  SAJ14SAJ Sep 22 '13 at 23:58
    
If you simply add how long you find it lasts with this storage method, this would be a good answer. (For example, "it lasts 2 days sitting in the juice, a week not" would be helpful.) –  Jefromi Sep 23 '13 at 4:21
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The Pico de Gallo I make (plum tomatoes, white onion, fresh jalapeno peppers, lime juice, a tiny bit of olive oil and chopped fresh cilantro, salt and pepper) will last approximately 1 week if kept in a sealed container in the refrigerator. Over that time the tomatoes will get a little mushy and the cilantro will wilt.

Perhaps you can have everything else mixed and just add the chopped tomatos and freshly chopped cilantro when you are ready to serve?

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