You can never fill a glass with it! I usually like to make 5 at a time!

Preparation
1. In a large mixing bowl, combine the diced tomatoes, chopped red onions, and chopped jalapeños to create a kaleidoscope of colors that’s pleasing to both the eye and the palate.
2. Scatter fresh cilantro over the chopped ingredients as if you were scattering confetti on top during a parade, giving it that characteristic herby kick.
3. Squeeze the juice from two limes, making sure to catch the seeds—it’s this tangy aroma that awakens each ingredient and holds everything together, so to speak.
4. Season with a generous pinch of salt, stir well, and then taste to make sure it’s just right—here, you’re the artist, so let your taste buds be your guide.
5. If you’re a fan of garlic, add it to the mix and let its pungent flavor mingle with the other flavors.
6. Carefully pour your pico de gallo into a large glass jar, seal it with a lid, and let it chill in the refrigerator for at least an hour—this allows the flavors to meld quickly.
Variations and Tips
: The beauty of pico de gallo is its simplicity, but feel free to make it your own. Some people like to add diced avocado, mango, or even sweetcorn for a change.
If you’re dealing with picky eaters, set aside a portion without jalapeños or onions so everyone can happily enjoy it.
Keep in mind that the longer the pico de gallo sits, the more intense its flavor will be—if you have any leftovers, they make a fantastic treat the next day.
Storing pico de gallo in a jar isn’t just for show; it also helps keep it fresh. Just make sure your jar is airtight, and this salsa can retain its flavor in the refrigerator for up to five days.