Homemade Pico de Gallo (Fresh Salsa)!

🌶️ Homemade Pico de Gallo (Fresh Salsa)

🕒 Prep Time: 15–20 minutes

🍽 Makes: ~5 pint-sized jars (adjust as needed)

🛒 Ingredients:

• 12 ripe Roma tomatoes, diced

• 2 medium red onions, finely chopped

• 2–3 jalapeños or serrano peppers, finely chopped (seeds removed for less heat)

• 1 large bunch of cilantro, finely chopped

• 6 cloves garlic, minced (optional)

• Juice of 5–6 limes (or to taste)

• Salt, to taste (start with ~2 tsp and adjust)

• Black pepper, to taste

• Optional: 1–2 tsp apple cider vinegar (helps preserve a little longer)

🔪 Instructions:

1. Dice & Chop

   • Dice tomatoes and place them in a large mixing bowl.

   • Add chopped onions, jalapeños, garlic (if using), and cilantro.

2. Season

   • Squeeze in fresh lime juice.

   • Add salt and black pepper.

   • Stir everything together gently to avoid crushing the tomatoes.

3. Taste Test

   • Adjust lime juice, salt, or spice level to your liking.

4. Jar It Up

   • Spoon the pico into clean mason jars (pint-size works well).

   • Seal tightly and store in the fridge.

🧊 Storage:

• Keeps up to 5–7 days in the fridge.

• Gets more flavorful after a few hours as the flavors meld.

• Great on grilled meats, eggs, tacos, burgers, or just with chips.

🌿 Tips:

• Use firm tomatoes so it doesn’t get watery.

• For more flavor, let it sit at room temp for 30 minutes before serving.

• Add diced avocado just before serving (don’t store with it).