Finely chop the onion and jalapeño. (For a milder version, remove the seeds from the jalapeño). Mince the garlic. Add these three ingredients to a bowl with the lime juice and a healthy pinch of salt (at least 1/4 tsp. to start). Stir, and set aside.
Finely chop the roma tomatoes and cilantro, then add to the bowl. Add a pinch of freshly cracked black pepper, stir, and taste. Season with more salt, pepper, or lime juice if needed!
Eat fresh! Or refrigerate the pico de gallo in an airtight container for at least 30 minutes before serving, if possible.**
Notes
*Red onion or yellow onion works, too!**For best results, refrigerate pico for two hours before serving.Refrigerate this pico de gallo in an airtight container for up to a week.Measurements for ingredients after they're chopped are as follows:Onion: about 1/3 cupJalapeno: about 2 tablespoonsGarlic: about 2 tablespoonsLime juice: about 1 1/2 tablespoonsTomatoes: 7.5 ounces, or a heaping cupCilantro: about 1 1/2 tablespoons