So addicting, one jar is never enough! Make a big batch and thank yourself later.
Whether you’re meal prepping, throwing a taco night, or just love having something fresh in the fridge—pico de gallo is a must. Made with just a fe🫙 Recipe Yield
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: ~2 cups (1 pint jar)
- Double or triple the recipe for meal prep!
📝 Ingredients (for 1 jar)
- 4 Roma tomatoes, finely diced (or 2 large vine tomatoes)
- ½ white or red onion, finely chopped
- 1 jalapeño, deseeded and minced (use serrano for more heat)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ tsp salt (or to taste)
- 1 small garlic clove, minced (optional but delish!)
🥣 Instructions
- Chop everything finely for the best texture—no big chunks!
- Mix all ingredients together in a large bowl until well combined.
- Taste and adjust seasoning—add more lime or salt if needed.
- Let it sit for at least 10 minutes to let flavors meld.
- Jar it up and store in glass jars or airtight containers.
🧊 Storage Tips
- Keeps well in the fridge for 4–5 days
- The flavor gets even better after a day!
- If liquid builds up, just stir before serving
🥑 Serving Ideas
- Top tacos, grilled chicken, or scrambled eggs
- Scoop it up with tortilla chips
- Add to bowls, salads, or wraps
- Mix into guacamole for extra texture
🧮 Nutrition (Per ¼ cup serving)
| Nutrient | Amount |
|---|---|
| Calories | ~10 |
| Carbs | ~2g |
| Fiber | ~0.5g |
| Fat | ~0g |
| WW Points | 0 (yep—zero!) |
💬 Batch Tip: Multiply this recipe by 5 and fill up mason jars—you’ll have fresh pico all week for fast, flavorful meals. Want a fruit twist? Try adding mango or pineapple next time! Want it smoky? Roast the tomatoes and peppers first.w simple ingredients, it’s crunchy, zesty, and adds a burst of brightness to any dish. I always make 4–5 jars at once because… trust me, it disappears fast.
