← Replies in Classic Pico de Gallo Recipe

I tripled or quadrupled this recipe (filled my largest mixing bowl) for a church taco lunch. It all got eaten and a couple folks sought me out to compliment it. I was so glad I took the time to make it fresh and didn't just buy it premade. I prepped the components the night before and refrigerated them separately, then mixed together in the morning. If you make a big batch, wear gloves to protect from the jalapeño...I didn't and my hands burned all thorough the night.