Filling up one jar is never enough! I usually like to make 5 at a time!

Directions
1. In a large mixing bowl, combine the diced tomatoes, chopped red onion, and chopped jalapeños to create a kaleidoscope of colors that's pleasing to both the eye and the palate.
2. Top the chopped ingredients with fresh cilantro as if you were sprinkling confetti at a parade, giving it that signature herbal kick.
3. Squeeze in the juice of two limes, making sure to catch any seeds—it's that zesty smell that wakes up each ingredient and ties the room together, so to speak.
4. Season with a generous pinch of salt, stir everything well, then taste to make sure it's just right—you're the artist here, 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 giant glass jar, seal with a lid, and chill in the fridge for at least an hour—this will help the flavors combine quickly.
Variations & Tips
—The beauty of pico de gallo is its simplicity, but don't hesitate to make it your own. Some people like to add diced avocado, mango, or even sweet corn for variety.
—If you're dealing with picky eaters, reserve a serving without jalapeños or onions so everyone can eat happily.
—Remember, the longer the pico de gallo sits, the more intense its flavor will be—if you have leftovers, they'll make a fantastic treat for the next day.
—Storing the 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 fridge for up to five days.