Dice the tomatoes: Cut each 4 tomates roma finamente in half lengthwise and use a spoon to scoop out the seeds and watery pulp — this is the key step that keeps your pico chunky rather than soupy. Finely dice the flesh into roughly 1/4-inch pieces and add to a mixing bowl.

Dice the onion: Finely dice the ½ cebolla blanca into pieces similar in size to the tomato. If the raw onion flavor is too sharp for your taste, rinse the diced onion under cold water for 30 seconds and pat dry — this mellows the bite considerably.

Prepare the 1 jalapeño semillas y membranas removidas para picante suave: Slice the 1 jalapeño semillas y membranas removidas para picante suave in half lengthwise. For a mild pico, scrape out all seeds and white ribs with a spoon. For more heat, leave some or all of the ribs intact. Finely mince the 1 jalapeño semillas y membranas removidas para picante suave and add to the mixing bowl.

Add the remaining ingredients: Add the diced cebolla blanca, minced jalapeño semillas y membranas removidas para picante suave, chopped cilantro fresco picado aproximadamente, and minced diente ajo (if using) to the mixing bowl with the 4 tomates roma finamente. Squeeze the 2 limas jugo over everything and sprinkle with the ¾ tsp sal kosher más si es necesario.

Gently fold all the ingredients together with a spoon until evenly combined. Taste and adjust — add more ¾ tsp sal kosher más si es necesario for savoriness, more 2 limas jugo for brightness, or more 1 jalapeño semillas y membranas removidas para picante suave for heat.

Let the pico rest at room temperature for at least 15 minutes before serving. This resting time is important — the ¾ tsp sal kosher más si es necesario draws out just enough juice from the 4 tomates roma finamente to create a light, natural dressing that ties everything together. Serve with tortilla chips, over tacos, grilled meats, eggs, or anywhere you'd use salsa.