Finely dice romato tomatoes, sprinkle with salt, stir and sprinkle once more. 

Finely chop 1/4 of a large red onion, maybe a third if smaller. 

Quarter lime, squeeze two quarters over tomato and onions. Stir. Squeeze in remaining two quarters, stir again. 

Finely chop green bell pepper, add to bowl. 


Very finely chop jalapeño (remove seeds and pith for milder pico, add to bowl. 


Grab a handful of cilantro, stalks and leaves. Wash and finely chop into 2 tbsp and sprinkle over bowl. 

Stir thoroughly until all ingredients well integrated. Refrigerate for a minimum of 1 hour before serving. 2-4 is better.