Pico de gallo is simply chopped tomatoes, white onion, and fresh cilantro, seasoned with salt, pepper, and freshly-squeezed lime juice. You can add jalapenos or habaneros if you like, too. I like to use fresh, ripe Roma tomatoes for my pico de gallo. For 2-4 servings, use 3 Roma tomatoes, ½ onion, ½ of a juicy lime, and a generous handful of cilantro. I try to cut the onion into smaller pieces than the tomato for a texture difference, then rough-chop the cilantro. Once the tomatoes, onion, and cilantro are in the bowl, stir them together with a Tovolo Mini Spatula and then squeeze in the fresh lime juice. As the ingredients sit together, the taste only gets better, so my suggestion is that you make the pico de gallo a few hours before you want to use it.