Add equal amounts of onions, tomato, and cilantro to a bowl.
Slice jalapeno in half and with a spoon scrape out the seeds, dice finely and add to the bowl.
If you prefer more spice, leave the white membranes.
Slice a lime in half and squeeze the juice into the bowl.
Sprinkle with salt and stir together.
Adjust seasonings and ingredients as needed.
Serve with chips.
Pico de Gallo is best served the same day you make it.
To make guacamole, add Pico de Gallo to a mashed avocado.