To begin, take a large bowl to hold all the ingredients. Ensure your chopping surfaces and knives are clean and sharp, as this will help maintain the fresh, crisp quality of each ingredient.

Dice the tomatoes into small, even pieces. Place them in the bowl. Fresh, ripe tomatoes give the best flavor; try to avoid any overly soft tomatoes, as they can make the salsa watery.

Finely chop the white onion and add it to the bowl with the tomatoes. White onions offer a sharper, cleaner taste, enhancing the flavor profile of the salsa.

Carefully remove the seeds from the jalapeños, then finely chop them. Adjust the amount based on your spice preference. For a milder salsa, consider using only one jalapeño, or opt for half with the seeds removed.

Chop the fresh cilantro leaves finely and add them to the bowl. Cilantro adds a distinct flavor, so be sure to use fresh leaves rather than dried for an authentic taste.

Cut the lime in half and squeeze the juice over the mixture. Lime juice not only enhances flavor but also brings a fresh acidity that balances the sweetness of the tomatoes and the sharpness of the onion.

Sprinkle salt and, if desired, a pinch of black pepper over the salsa. Stir all ingredients gently until well combined. Adjust seasoning to taste, adding more lime juice or salt as needed.

Serve the Pico de Gallo immediately, or let it sit for 10-15 minutes to allow the flavours to meld. Garnish with a few extra cilantro leaves if desired, and serve with tortilla chips, tacos, or grilled meats. Enjoy the vibrant, refreshing taste of this classic Mexican salsa with friends and family!