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

1. Chop everything finely for the best texture—no big chunks!
2. Mix all ingredients together in a large bowl until well combined.
3. Taste and adjust seasoning—add more lime or salt if needed.
4. Let it sit for at least 10 minutes to let flavors meld.
5. 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)

💬 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.