½jalapeño pepper, seeded and finely diced (optional)
In a large bowl, toss together all of the ingredients until well combined. Serve immediately or refrigerate until you are ready to eat.
Storage: Store fresh pico de gallo in an airtight container (I love using mason jars for salsa) in the refrigerator for up to 4 days. Spice level: Without the jalapeño, this pico de gallo is mild and not at all spicy. Add jalapeño for a bit of a kick, and increase the amount if you prefer more spice.