Take some best quality tomatoes, split them in half and remove the seeds. Then chop the flesh into small cubes. Chop an equal amount of white onion, a handful of finely chopped cilantro, a finely chopped jalapeño or other chile. Season generously with salt and sprinkle with a bit of freshly squeezed lemon or lime.

Let the pico de gallo rest for a few minutes so the flavors meld before serving.