Greg has perfected a pico de gallo salsa. It is so simple and so delicious. The key is to chop all of the vegetables fairly small. No big chunks.
Start with half of an onion, and squeeze 1-2 limes over it. Stir and let it start to "cook" in the acid.
Add 1/2 of a green pepper and some jalapeno pepper (if desired). Salt. And then salt some more (it may take more than you think).
Add 1 bunch of cilantro, chopped. (You don't have to de-stem the cilantro. Just pull off the top parts and chop it all up. Some stems in there are fine.)
Add 10-14 roma tomatoes. (Romas are the best because they have the least amount of seeds.)
Stir it all up and give it a taste. You probably need to add some more salt. Maybe some pepper.
It tastes amazing right away and even better after a couple of hours.