Help- Tone down garlic in my salsa

[BeaucoupFish]

Help !
Made a dish of salsa (pico de gallo) to take to a friend later today
I used too much garlic but apart from that it’s lovely
Have googled and advised add more tomatoes and some sugar
Does anyone know if this will work and I guess I would have to add more jalapeños as it will dilute the heat as well?
Any suggestions please

If you make another batch the same without the garlic and mix both together, it should taste the same but be half as garlicky.

It will probably keep a couple of days at least in the fridge if you end up with too much of it to eat today.

Thank you Barbara
I don’t really have time now…..and yes that would be a lot as I already have made a litre !
So I’ve added a bit more lime juice and a bit of sugar and some salt/pepper and I tried it on a Nacho with melted cheese and yogurt and it’s really good now, bit garlic heavy but not overpowering - the other flavours have mellowed it a bit
No worries about leftovers if there ever are any I freeze it and put into a chilli next time I make one (hate waste)
Thanks again 🌶

@BarbaraofSeville
Sorry
Should have ampersanded you
Thanks for your help
There is a tiny bit left
Thank goodness for mouthwash 🤢

It's great that you're looking for ways to adjust the flavor of your salsa. Adding more tomatoes and a bit of sugar can definitely help mellow out the garlic flavor. The additional tomatoes will help dilute the garlic, while the sugar can balance out the sharpness.
As for the heat level, adding more jalapeños is a good idea since the extra tomatoes will dilute the spiciness as well. You can also consider adding other ingredients like diced onions or cilantro to further balance the flavors.
If you're looking for a specific recipe to follow, you might find this one helpful: Pico de Gallo Recipe. It provides a basic framework that you can adjust to suit your taste preferences.