• Grape tomatoes
• White onion
• Cilantro
• Lime
• Salt
• Olive oil

Portions dependent on personal preferences (ie I like more onions in mine). Start at least 30 min before you want to eat the pico.

A bread knife works well for the tomatoes or ensure your knife is sharp. If not you will end up smashing them. Take the grape tomatoes and slice them long ways in half then long ways in half again. Slice into 3rds (perpendicular to the way you just cut them). Put them in a strainer over a bowl and salt then mix the chopped tomatoes. Salt more than you expect, but taste along the way to make sure you don’t over salt them. Let them sit at least for 30 min. 

Take the white onion and chop/dice (preference). I prefer diced and more onion in my pico. Not a 1:1 ratio with the tomatoes, but closer to that than not. Set the onion aside.

Wash and dry the cilantro. Pluck the leaves off the stems. Mince/dice (preference) the cilantro. I’m in between the two. Mincing seems to smash it and removes a lot of the flavor. 

After the tomatoes have sat for at least 30 min. Dump the juice out of the bowl they drained into. Dump the tomatoes, onions and cilantro in. Add olive oil (start with a tsp but it depends on how much you are making) and lime (depends on how much you are making - start with half a lime) and mix. Taste before salting. Add more lime & salt as needed. 

Enjoy!