Dice the tomatoes into small ¼-inch pieces. Place them in a colander or fine mesh strainer over a bowl, sprinkle with ¼ teaspoon of the salt, toss gently, and let drain for 10 minutes. This removes excess moisture so your pico stays vibrant and scoopable, not watery.

While the tomatoes drain, finely dice the white onion and jalapeño (seeds removed for mild heat, kept for hot). Roughly chop the fresh cilantro leaves and tender stems.

Add the drained tomatoes to a medium mixing bowl. Add the diced onion, jalapeño, and cilantro.

Squeeze in the fresh lime juice and season with the remaining ¼ teaspoon kosher salt and black pepper if using.

Stir everything together gently to combine. Taste and adjust seasoning — add more lime juice for brightness, more salt to enhance flavor, or more jalapeño for heat.

Let the pico de gallo rest at room temperature for 15–20 minutes before serving to allow the flavors to fully develop and meld. Serve with tortilla chips or as a topping for tacos, grilled meats, eggs, or burritos.