6 Roma tomatoes, diced small 1 cup finely diced white onion ( 1 small onion) 2 medium jalapeño, de-seeded, diced small 1/4 cup fresh lime juice 3/4 teaspoon fine sea salt, more to taste 1/4 teaspoon cayenne 1/4 teaspoon garlic powder ½ cup finely chopped fresh cilantro (about 1 bunch)

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice, and salt. Let it marinate while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Add more salt, cayenne and garlic powder Pico de gallo keeps well in the refrigerator, covered, for up to 7 days.