Dice up equal portions of onion and tomato and roughly chop the cilantro. Slice 1 or 2 jalapenos in half and scrape out the seeds with a spoon. If you like a bit more heat, leave some of the white membrane. Dice the jalapenos very fine and dump all the chopped veggies into a bowl.
Slice the lime in half and squeeze the juice from half a lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno as desired.
