Dice the tomatoes into small ¼-inch pieces. Place them in a fine-mesh strainer or colander over a bowl, sprinkle with a pinch of salt, and let sit for 10 minutes to drain excess moisture. This keeps your pico from becoming watery.

While the tomatoes drain, finely dice the white onion, mince the jalapeño (removing seeds and membrane for mild heat, keeping them for more heat), and roughly chop the fresh cilantro leaves.

In a medium mixing bowl, combine the drained diced tomatoes, white onion, jalapeño, and cilantro. Toss gently to distribute evenly.

Squeeze the fresh lime juice over the mixture. Add ½ teaspoon kosher salt and garlic powder if using. Stir to combine.

Taste and adjust seasoning — add more lime juice for brightness, more salt to amplify flavor, or more jalapeño for heat. The flavors should be bright, balanced, and vibrant.

Let the pico rest for at least 10–15 minutes at room temperature before serving to allow the flavors to meld. Serve with tortilla chips, over tacos, or as a topping for grilled meats and eggs.