Pico de Gallo

Cut each tomato in half, remove the seeds and cut lengthwise into thin wedges, then cut the wedges into a fine dice and add to a medium bowl. Next, finely dice the onion to match the size of the diced tomatoes. Add about 1/4 cup of diced onion to the same bowl as the tomatoes. Finely mince the jalapeño and add it to the bowl, adjust the amount of seeds based on how spicy you want your Pico de Gallo. Add the chopped cilantro and squeeze the juice of one lime all over. Stir everything around and season to taste with some salt.

Note: Pico de Gallo is best when eaten the same day.