Chef Jenn's Tips

• To dice the tomatoes, I cut off the stem end and then slice the tomato in half from stem to tip. I use my finger to scoop out the seed pulp and discard it. Next, I'll slice each half in half again the same way, then I use my chopper to dice the tomatoes. Alternatively, you can dice them at this point.
• Adjust the jalapeno to suit your taste. Add more if you like it spicy. Or, swap in a serrano pepper for even more heat.
• Add more or less lime juice as needed - you want the pico to be flavorful but not sour/tangy.
• Salt is important! A pinch of salt goes a long way to seasoning pico de gallo.
• Wash cilantro really well - it can be sandy. You can use the stems, too, not just the leaves