Yield: 3 cups
1 pound Roma tomatoes, diced
½ cup diced red onion
½ cup diced white onion
1 tablespoon minced fresh jalapeno pepper (no seeds)
1/2 cup snipped cilantro
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
Mix together diced tomatoes, onion, jalapeno pepper and chopped cilantro in a ceramic bowl.
Add lime juice, salt and black pepper, or season to taste.
Stir lightly with a fork.
Pico de gallo is best served freshly made.