Pico de Gallo:

equal amounts of the following:

chopped cilantro

diced white onions

chopped Roma tomatoes

2 jalapeno peppers, seeded and finely diced

lime

salt to taste

The cilantro, onions, and tomatoes once chopped and/or diced should be in equal quantities. Basically that means if you have two cups of tomatoes, you need two cups of both onions and cilantro.

Seed the jalapeno. Very finely dice the peppers.

Mix the cilantro, onions, tomatoes and jalapenos in a bowl. Squeeze the juice from half a lime over the ingredients in the bowl.

Sprinkle with salt. Stir to mix everything together. 

Taste to make sure the flavor is good. Add more salt if needed.

Use in the same day. 

If making guacamole (and I really think you should), set aside the pico de gallo.

Guacamole:

6-8 avocados

salt

1/2-3/4 cup premade pico de gallo 

lime

Slice and remove the pit from the avocados. Scoop into a medium serving bowl. Salt and then mash with a fork. 

Add in a heaping pile (1/2 + cup) of your reserved pico de gallo. Squeeze the juice from the other half of the lime over the guacamole. Gently fold in the pico de gallo to the avocado.

Taste. Add more pico de gallo if necessary.