Pico de Gallo

Trim the stems from the tomatoes, cut them in half, and remove the seeds if a less watery salsa is desired.

Dice the tomatoes into small, uniform cubes (about ½‑inch pieces).

Slice the jalapeño lengthwise, remove the seeds for less heat (or leave them for a spicier salsa), and finely chop.

Peel the red onion and chop it finely, aiming for pieces similar in size to the tomatoes.

Roughly chop the cilantro, including stems, then give it a quick toss to separate the leaves.

Place all chopped vegetables (tomatoes, jalapeño, onion, cilantro) into a mixing bowl.

Roll the lime on the countertop to release its juices, then cut it in half and squeeze the juice over the vegetables.

Stir the mixture thoroughly to evenly distribute the lime juice.

Season the salsa with salt, starting with a pinch, then taste and adjust as needed.

Let the pico de gallo rest for about 10 minutes at room temperature to allow the flavors to meld.

Give the salsa a final stir, taste for final seasoning adjustments, and serve immediately or refrigerate for up to 2 hours.