Finely chop the onion and jalapeño, and mix together with the lime juice, lime zest, salt and pepper in a small bowl while you complete steps 2 and 3.
Cut each Roma tomato in half, and spoon out the seeds. This step is optional, but if you want to prevent the Pico de Gallo from getting too soggy, then I would highly recommend doing this. Otherwise, yourPico de Gallo will produce a lot of water that will sit at the bottom of the bowl.
Finely chop the Roma tomatoes, cilantro, and stir together in a medium sized bowl.
Add in the small bowl of onions, peppers, and lime and mix well into the medium-sized bowl of tomatoes and cilantro.
Stir till it’s well combined. Taste test it, and add more salt, pepper and lime juice to your liking.
Serve and Enjoy!