Pico de gallo is one of those recipes you can never seem to make enough of. One jar disappears in no time—whether with tortilla chips, on tacos, or as a topping for grilled meats. That’s why I usually make five jars at once! Bursting with color and freshness, this chunky salsa is the perfect balance of zesty, tangy, and savory flavors.
Ingredients
6 medium ripe tomatoes, diced
1 large red onion, finely chopped
2 fresh jalapeño peppers, minced (with or without seeds for your heat preference)
1 cup fresh cilantro, finely chopped
Juice of 2 limes
Salt, to taste
Optional: 1 clove garlic, minced
