- 1 1/2 cup roma tomatoes, diced
- 1 cup red onions, diced
- 2/3 cup fresh cilantro, chopped
- 1-2 jalapeno pepper, seeded and finely chopped
- 1/2 lime, juiced
- sea salt & pepper, to taste
- In a medium bowl, gently combine tomatoes, onion, cilantro and jalapeño.
- Remove any seeds from the lime half; squeeze juice over the Pico de Gallo mixture. Sprinkle with sea salt; gently mix to blend in juice and salt.
- Taste the Pico de Gallo Salsa; adjust salt, lime, jalapeño or cilantro as desired.