Pico de gallo isn’t usually watery when you first make it; it’s more of a problem after it’s been sitting out for hours or refrigerated for a couple days. You can just drain the liquid, no big deal! It’s just the tomatoes and onions releasing juices. Pico de gallo is usually best when it’s pretty fresh because the veggies are still plump and juicy, but I’ll still throw 3-day-old outta-the-fridge pico on just about anything.