Pico de Gallo


2 medium organic tomatoes, seeded and diced
1/3 cup chopped cilantro
1/4 cup diced white onion
1 tsp fresh jalapeƱo, 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


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.