Pico de Gallo

Gather all ingredients and place a large mixing bowl on a clean countertop.

Wash the tomatoes, jalapeños, cilantro, and red onion under cool running water.

Pat the vegetables dry with a clean kitchen towel or paper towels.

Core the tomatoes if desired, then dice them into bite‑size pieces (about 1/4‑inch cubes).

Remove the stems from the jalapeños, slice them in half lengthwise, discard the seeds if you prefer less heat, and dice them finely.

Peel the red onion, cut it in half, and dice it into small pieces similar in size to the tomatoes.

Roughly chop the cilantro leaves, discarding the thicker stems.

Place all diced vegetables and chopped cilantro into the mixing bowl.

Roll the lime on the countertop to soften it, cut it in half, and squeeze the juice of the whole lime over the bowl, catching any seeds.

Season the mixture with a pinch of salt (optional) and toss everything together until evenly coated with lime juice.

Taste the salsa and adjust the amount of jalapeño, onion, or lime juice to your preference; add more of any ingredient "to taste" as needed.

Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for at least 15 minutes to allow the flavors to meld.

Stir the pico de gallo once more before serving and transfer to a serving dish.

Serve chilled with tortilla chips, tacos, grilled meats, or as a fresh topping for any dish.