4 ripe tomatoes, seeded and chopped
1 medium onion, chopped
1 jalapeño, seeded and chopped
1/2 cup chopped cilantro
Salt, to taste
Chop and seed tomatoes. Add salt and place in a colander for approximately 30 minutes. This keeps your finished pico from being watery.
Mix drained tomatoes, jalapeño, onion, and cilantro. Salt to taste.
Refrigerate until ready to serve. Squeeze lime on pico just before serving.