Pico de Gallo

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Ingredients

2 medium organic tomatoes, seeded and diced
1/3 cup chopped cilantro
1/4 cup diced white onion
1 tsp fresh jalapeño, minced (including seeds if you desire more heat)
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Directions

Mix all the ingredients together in a bowl. Taste and adjust seasonings as needed. Cover and refrigerate for up to three days. Stirs and drain any excess liquid as desired before serving.