Big Ole Batch of Pico De Gallo

Here comes a Big Ole Batch of Pico de Gallo—perfect for parties, tacos, chips, or just eating with a spoon (no judgment).

🌶️ Big Ole Batch of Pico de Gallo

🍅 Ingredients:

• 10–12 ripe Roma tomatoes (or 6 large vine tomatoes), diced

• 1 large white onion, finely chopped

• 1–2 jalapeños (or serranos for more heat), finely chopped (seeds in for heat, out for mild)

• 1 bunch fresh cilantro, chopped (about 1 cup loosely packed)

• 3–4 cloves garlic, minced (optional but tasty)

• Juice of 3–4 limes (start with 3, taste and add more if needed)

• 1½–2 tsp kosher salt, or to taste

• Freshly ground black pepper, to taste

• Optional: 1 tsp olive oil (adds a smooth finish), 1 diced avocado (add just before serving)

🥣 Instructions:

1. Chop everything finely—especially the onions and peppers. The smaller the better for good scoopability.

2. Combine all ingredients in a large bowl.

3. Stir well and taste. Adjust salt, lime, and pepper to your liking.

4. Let it rest for 15–30 minutes at room temperature before serving to let the flavors meld.

5. Store leftovers in the fridge for up to 3 days (if it lasts that long!).

💡 Pro Tips:

• If the tomatoes are very juicy, you can de-seed them or drain a bit to keep the pico from being too watery.

• Add diced mango or pineapple for a tropical twist.

• For smoky flavor, roast the tomatoes and peppers before dicing.