Start by preparing your ingredients. Dice the tomatoes, onion, and jalapeño into small pieces. Make sure to remove the seeds from the tomatoes to avoid excess moisture that could make your salsa watery.
Next, in a medium bowl, combine the diced tomatoes, diced onion, chopped cilantro, and diced jalapeño. Make sure the pieces are chopped finely to enhance the overall texture and flavor.
Add in the kosher salt. This will help draw out the moisture from the tomatoes and intensify the flavors.
Now, squeeze the juice of one small lime into the bowl. This will add acidity and freshness to your Pico de Gallo.
Using a spoon, gently mix all the ingredients together until evenly combined. Be careful not to mash the tomatoes, as you want to keep the texture intact.
Once mixed, taste your salsa. If you feel it needs more flavor, add a pinch more salt or additional jalapeño for extra heat.
Let the mixture sit for about five minutes. This allows the flavors to meld together beautifully.
Serve your Pico de Gallo as a condiment with your favorite Mexican dishes, such as tacos or enchiladas, or simply enjoy it with tortilla chips.
Store any leftovers in an airtight container in the refrigerator for up to three days, though it's best enjoyed fresh.
