Step by step

Method

4 steps

1. 1

   Seed and finely dice 4 Roma tomatoes — scoop out the watery gel so the pico stays chunky, not soupy. Add to a bowl with ½ small white onion (finely diced), 1 small jalapeño (seeded and minced), and ¼ cup chopped cilantro.

2. 2

   Squeeze in the juice of 1 lime and add ½ teaspoon kosher salt. Stir gently so the tomatoes keep their shape — you want distinct dice, not salsa puree.

3. 3

   Rest 10 minutes at room temp so the salt pulls juices and the flavors mingle. Taste: more lime if flat, more salt if dull, more jalapeño if you want heat.

4. 4

   Serve with chips, spoon over tacos, or cover and refrigerate up to 2 days. You want bright, chunky pico with crisp onion bite — not watery tomato mush or bland chopped salad.