Ingredients
Fresh Ingredients
- 6 pieces ripe tomatoes, diced Choose ripe and firm tomatoes for best flavor.
- 1 medium onion, finely chopped
- 1 piece jalapeño, seeded and diced Adjust the heat by adding more or less jalapeño.
- 1/4 cup fresh cilantro, chopped Can be substituted with parsley if desired.
- 2 teaspoons lime juice Adjust according to taste.
- to taste none Salt Adjust to personal preference.
- 1/4 teaspoon garlic powder (optional) Optional for extra flavor.
- as needed none Sterilized canning jars Ensure jars are sterilized properly.
Method
Preparation
- Begin by preparing your ingredients. Dice the tomatoes, chop the onion, and dice the jalapeño.
- In a large bowl, combine diced tomatoes, onion, jalapeño, and chopped cilantro.
- Add lime juice, salt, and garlic powder if using. Mix everything together gently.
- Taste the mixture and adjust the salt or lime juice as needed.
- Sterilize your canning jars and lids in boiling water for 10 minutes.
Canning
- Fill the prepared jars with Pico De Gallo, leaving about 1/2 inch of headspace at the top.
- Seal the jars with lids and process in a boiling water bath for 10 minutes.
- Once done, carefully remove the jars and let them cool on a towel or rack.
Storage
- Store in a cool, dark place until ready to enjoy.
Nutrition
Serving: 1gCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 25mgFiber: 1gSugar: 3g
Notes
Canned Pico De Gallo is incredibly versatile. Serve it with tortilla chips, over tacos, in burrito bowls, or as a topping for grilled chicken or fish. Once opened, keep in the fridge and consume within one week. Can be frozen, but may change texture.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!