In a mixing bowl, toss the diced tomatoes, onions, and jalapeños together.
Mix in the cilantro, lime juice and salt and toss thoroughly.
Cover the bowl and refrigerate for 10 minutes.
After 10 minutes, drain the excess liquid from the bowl.
If you prefer a tangier pico de gallo, add in an additional teaspoon of lime juice.To make the pico de gallo milder, deseed the jalapeño and remove the membrane prior to dicing. That's where the majority of heat comes from in a jalapeño. For a hotter pico de gallo, try using serrano peppers instead of jalapeños. Serrano peppers can be up to 9 times hotter than the mildest jalapeño.