Chop the tomatoes, cilantro and finely dice the onion.

Remove the seeds and membrane from the jalapeño, and finely chop. A lot of the heat from jalapeños is located in the seeds and membranes, so when you remove that part, you get lots of flavor without too much spiciness (although every jalapeno is different!).

Add all chopped veggies to a large serving bowl.

Season generously to taste with sea salt, and add fresh squeezed lime juice.

Stir gently to combine.

Allow freshly made pico to sit out on the counter to help the flavors develop for about 20 minutes.

Serve with organic corn chips (I LOVE Jacksons Honest brand).Or use Veggies such as cucumber slices.

This pico stays good, refrigerated for up to 3 days.