Combine all ingredients in large mixing bowl. Chill until ready to serve.
Serve with chips or with your favorite Mexican Food dishes.
Nutritional values are based on ¼ cup pico de gallo. Promptly refrigerate leftovers and use within 2 days.Choose tomatoes that are firm, heavy-for-their-size, and deeply colored without any noticeable bruises, cuts, or blemishes. Core, seed, and chop them for the best texture in your pico.If you'd like a spicier pico de gallo, use more than one jalapeno or a hotter serrano chile, finely chopped. The ribs and seeds of the chile will add more heat. Adjust to your preferences.If you don't have tomatoes, you can make a pico de gallo with fresh chopped strawberries, mango, or pineapple, or corn kernels.