°1 c chopped white onion (for 1 small onion)
°1 jalapeño or serrano pepper, ribs also seeds remove, finely chop (reduce or omit if sensitive to spice, or add another if you like the heat)
°¼ cup lime juice
°¾ tsp fine sea salt
°1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped ½ cup finely chopped fresh cilantro (about 1 bunch)
In serving bowl, combine chopped onion, jalapeño, lime juice also salt. Letting marinate for about 5 min while you chop tomatoes and cilantro.
Adding chopped tomatoes also cilantro to bowl & stir to combine. Taste and add more salt if the flavors don’t quite sing.
For best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.
Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.