Add the tomatoes, onion, cilantro, and garlic to a large bowl and stir to combine.
Top with lime juice and salt and toss again to combine
Serve with your favorite tortilla chips.
Store in an airtight container in the refrigerator for 4-5 days.Use white onion for milder flavor or red onion for bolder flavor.Substitute fresh parsley in place of the cilantro if you are not a fan of cilantro.Zest the limes by grating the peel before juicing them.Nutritional information does not include tortillas chips.Be sure to remove the seeds to keep the pico de gallo from getting too watery. Cut the tomatoes in half and scoop the entire center out with a spoon so that you are left with just basically a shell.For spicy pico, add 1 minced jalapeno pepper. Remove the seeds or leave them in depending on your heat preference.For a sweeter pico, add 1 cup of finely diced mango or pineapple.