In a large mixing bowl, combine diced tomatoes, red onion, and jalapeños for a colorful, flavor-packed base.
Add the fresh cilantro, sprinkling it in like confetti for that vibrant herbal kick.
Squeeze in the juice of two limes, catching any stray seeds. The acidity ties all the flavors together.
Season with salt and stir well. Taste and adjust as needed.
If you like, mix in minced garlic for an extra punch of flavor.
Transfer the pico de gallo into a glass jar, cover, and refrigerate for at least 1 hour to let the flavors meld.
