If using, cut the pepper in half lengthwise and rinse out the seeds. Mince finely and add to bowl.
Wash and chop cilantro, then add to the bowl.
Cut the lime in half and squeeze the juice from both halves into the bowl. Add the salt.
Mix the ingredients together, cover, and let chill for 1 hour so flavors can meld.
Notes
This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before taking it to your next party.
No Cilantro: If you are like me, cilantro is not your friend. Try fresh parsley, basil, mint or chives!
Gardening: Next summer if you grow more tomatoes than you know what to do with, make this pico de gallo when you have fresh tomatoes from the garden.
Onions: For this recipe you can use red onion or white onion, both would be delicious.
Freezing: You might be wondering if you can freeze leftovers! Unfortunately, freezing will dramatically changes the taste, consistency and look. You'll want to eat pico de gallo immediately.