Dice the tomatoes, onion, and jalapeno pepper to the desired size.
4 tomatoes, 1 yellow onion, 1 jalapeno pepper
Place the diced vegetables in a bowl with the cilantro. Add the lime juice and toss to coat. Taste and add salt and pepper as desired.
1 cup chopped cilantro, 2 tablespoons lime juice, salt and pepper to taste
Refrigerate until ready to serve.
Video
Notes
You may desire to vary the chopped size of the vegetables depending on the usage. Bigger pieces are great for tacos and using as a topping for fish or chicken, while a finer dice works well as a dip or salsa starter.
Allow the pico de gallo to chill for a few hours or even a day for the best flavor.
To minimize watery pico de gallo, discard the middle flesh of the tomato when dicing it.
Fresh lime juice tastes best. To squeeze about 2 tablespoons of fresh lime juice you will need 1-2 limes. Microwave a whole lime for 20-30 seconds before squeezing to get the most juice.
Fresh ingredients are best but in a pinch you can substitute jarred jalapeno slices and/or lightly dried cilantro like the kind by Gourmet Garden (not an affiliate link).
Pico de gallo can be stored in the refrigerator for 3-4 days or so. Freezing is not recommended because it affects the texture.