I adore freshly made pico de gallo! It's quick, easy to make, and good on just about everything. Here's a basic recipe to begin with, but feel free to adjust to your liking. I like mine a little sweet, a little salty, lime-y, and with a good heat! I also choose to use Roma tomatoes because they have a good flavor, but are low on seeds and pulp. Enjoy!
5 Roma tomatoes, seeded and diced
1/2 yellow onion, chopped
1 jalapeno, minced (remove the seeds for a little less heat)
1/4 c. cilantro, losely packed, chopped
juice of 1/2 lime
1/2 tsp. granulated sugar
1/4 tsp. salt
Prepare all ingredients. I also roll my lime around on the table until it's soft to release all its juice. In a bowl, mix the tomatoes, onions, jalapeno, cilantro, lime juice, sugar, and salt. Mix well. You can also store it covered in the refrigerator for a couple days.