Slice open the tomatoes. Scoop out and discard the seeds and pulp - I like to use a 1/2 teaspoon-sized measuring spoon to do this. Place the tomatoes skin-sides down and slice the halves lengthwise into strips. Slice the strips crosswise into cubes and place them in a large bowl.
Peel and dice the onion. Add the chopped onion to the bowl with the tomatoes.
Cut off and discard the white bulb ends of the scallions and the raggedy parts of the tops. Slice the remaining scallions crosswise into thin slices and add them to the bowl.
Prepare the jalapeños: wear gloves if you wish, to keep the spicy oils off your skin. Otherwise keep your hands away from your face while prepping the peppers and wash your hands well after. Slice the jalapeños lengthwise. Use a 1/4-teaspoon-sized measuring spoon to scoop out the seeds and veins from the pepper. Discard the seeds and veins. Place the peppers skin-sides down and slice them lengthwise into strips, then cut the crosswise into small pieces. Run your knife through the chopped jalapeño a few times to chop them finely, and add to bowl.
Finally, add to the bowl the chopped cilantro, lime juice and salt. Toss the ingredients together until they are combined.
Serve fresh with tortilla chips. Leftover Pico de Gallo can be stored tightly covered in the fridge - eat it within three days.
Makes about 6 cups.
I prefer to chop the veggies by hand - it doesn't take very long, and it's easy to control how finely all the veggies are diced.
Choose the freshest and best looking vegetables you can find. This will ensure you get the best tasting pico!
When cutting the jalapeños the oils will get on your skin: take care not to touch your face or eyes because it will hurt like crazy! Wash your hands well after handling the peppers, or where gloves will cutting them.