Pico de Galloo

Rinse the tomatoes under cold water and pat dry with paper towels. Core each tomato and remove excess seeds and juice, then dice into ¼-inch cubes.

Peel and halve the medium onion, then finely mince into small, uniform pieces.

Rinse the jalapeños under cold water and remove the stem. Cut in half lengthwise and scrape out the seeds and white membranes with a knife or small spoon for a milder salsa, or leave them in for more heat.

Finely mince the jalapeños into small pieces, keeping the cutting board separate to avoid cross-contamination on other surfaces if desired.

Roughly chop the fresh parsley and cilantro, discarding thick stems and using mainly the leaves.

Combine the diced tomatoes, minced onion, minced jalapeños, parsley, and cilantro in a medium mixing bowl.

Gently toss all ingredients together until evenly distributed. Taste and adjust seasoning as needed.

Let the pico de gallo rest for 5 to 10 minutes at room temperature before serving to allow flavors to meld.