Pico de Gallo 5 plum tomatoes 1/2 large or small red onion 3 jalapenos (optional) cilantro lime juice salt Quantities are approximate Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.