Pico de Gallo

4 Roma tomatoes, diced
1/4 cup white onion, diced
1/4 cup finely chopped cilantro
1 jalapeno, seeded and diced
1/2 lime, juiced, more to taste
1/4 teaspoon sea salt, more to taste

Combine tomatoes onion, jalapeno and cilantro in a medium-sized bowl.
Starting with half the lime juice and salt, toss with the vegetables. Add more as needed.
Serve or store in the refrigerator overnight.