5-6 roma tomatoes, diced
1/2 onion, diced
1 jalapeno pepper, seeded and finely minced
a handful of cilantro, chopped
salt to taste
Combine the tomatoes, onion, jalapeno pepper and cilantro in a bowl. Stir together so all the ingredients know one another. Add salt to taste.
Note, pico de gallo doesn't hold up well past 24 hours in the fridge. It's best to make it in small batches so it can be fresh. You can always prep your ingredients ahead of time and stir together just before you prepare to serve.