Why you shouldn't store fresh pico de gallo in the refrigerator

Pico de gallo is a refreshing tomato-based appetizer with jalapeños, cilantro, and sea salt. It resembles a traditional Mexican salsa, but uses diced tomatoes and less water, so it must be stored differently.

Its ingredients keep best at room temperature, and storing it in the refrigerator alters its flavor, just like any other sauce. Ideally, it shouldn't be prepared more than a couple of hours in advance and should be left at room temperature until serving time.

Tomatoes have a delicate texture, and extreme temperatures, such as the maximum of 4°C (40°F) in a refrigerator, can affect it. A refrigerated tomato is softer, and the cold also weakens its flavor. Lorena García, a chef and restaurateur known for her participation in "Top Chef Masters," told Food & Wine that refrigerating this dish "causes a loss of integrity in the ingredients and diminishes the flavor."

For food safety, the USDA recommends not leaving perishable foods at room temperature for more than two hours. Pico de gallo does not contain raw meat or dairy, but cilantro and jalapeños can spoil quickly if not stored properly.

Furthermore, the longer it sits, the more water the salt draws from the tomatoes, and the sauce becomes watery. That's why it's best to prepare it as close as possible to serving time.