Pico de Gallo (Salsa Fresca)

Makes 2 to 3 cups

What You Need

Ingredients
1/4 whole onion (1/2 cup finely diced)
 1 garlic clove
 1 lime
 1/2 teaspoon salt
 1 to 2 jalapeņo peppers (1 1/2 to 2 tablespoons minced)
 4 to 6 plum tomatoes (2 cups medium-diced tomatoes)
 About 1/2 bunch cilantro (1/2 cup chopped) 

Equipment
 Knife
 Cutting board
 Small bowl
 Microplane or garlic press
 Citrus juicer 
Instructions
Chop the onion and mince the garlic: Finely chop the onion and place it in a small bowl. Using a microplane, grate the garlic into the bowl (or use a garlic press or very finely chop it with a knife.) 
Marinate the onion and garlic in lime juice: Cut the lime in half and juice half of it. You should have about 2 tablespoons. Add the salt and the lime juice to the garlic and onions, stir, and set aside for a few minutes while chopping the other ingredients.
Chop the jalapeņo: Slice the pepper in half and nick off a small piece of the membrane or seed, and taste for heat. If the pepper isn't too hot, finely mince it. If it is very hot, remove the seeds and membrane from one or both halves, and then mince. You should have about 1 1/2 to 2 tablespoons of pepper. Add to to the onions.
Chop the tomatoes and cilantro: Chop the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine.
Adjust seasonings: Taste the pico de gallo. If needed, add more salt, more cilantro, or more lime juice from the remaining half of the lime.
Rest and serve: If possible, cover and let rest for a few hours in the fridge or on the counter to blend the flavors. Best if used the day it is made.

http://www.thekitchn.com/how-to-make-pico-de-gallo-salsa-fresca-cooking-lessons-from-the-kitchn-25757