Finely chop onions (I do about ¼-inch size), and add to a mixing bowl.
Remove the seeds and ribs of the pepper and chop it fine (leave intact for a spicier salsa). Add to the bowl. Squeeze in lime and add ¼ teaspoon salt and mix. Let it sit while you chop tomatoes.
Slice the tomato and remove the seeds. Removing seeds is optional (see Recipe Tips for reason). Chop the tomatoes slightly bigger than onions, and add to the bowl.
Finely chop cilantro, add to the bowl and toss everything together. Check for seasoning and adjust salt and lime to taste. Pico De Gallo is ready!
Notes
Spiciness: You can customize the spiciness of this salsa. To make it mild, remove the seeds and ribs of chili pepper. Leave them intact or partially remove them to make it spicy.
Non-Spicy Pico De Gallo: You can substitute the chili peppers with an equal quantity of finely chopped green bell peppers.
Order of chopping: The order of chopping ingredients is totally up to you, but allowing the onions and chili to marinade in lime juice and salt while you chop tomatoes, softens their sharp taste and takes away any bitterness.
Best tomato for pico: Fresh roma or plum tomatoes work great in this recipe. Even cherry or grape tomatoes work great in this recipe. Any ripe, but firm tomato can work if you remove the seeds. Removing the seeds, reduces the liquid content and adds a more robust tomato flavor. I wouldn’t recommend using canned tomatoes.
Best results: For best results, this salsa is best served immediately, since the longer it sits, the more liquid it releases, which dilutes the flavor.
Storing leftovers: Store leftovers in an air-tight glass container in the refrigerator for 2-3 days.
Making ahead: Chop tomatoes, onions and jalapeno and store together. Store chopped cilantro in a separate container. Combine everything with lime and salt 10 minutes before serving.
Note: The nutrition facts below are my estimates and do not include any sides. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.