Prep. Slice the tomatoes in half lengthwise. Chop into small cubes, about 1/8" (3.2 mm), and add to a medium bowl.
Slice the jalapeño lengthwise and scoop out the seeds and the white ribs and the stem end with a spoon. Chop into small bits and add to the bowl.
Chop or mince the the cilantro, scallions and garlic, and add them to the bowl. Squeeze in the juice of half a lime. Rub the lime skin on a zester to get about 1 teaspoon of lime zest into the bowl.
Chill. Refrigerate the pico de gallo for at least 30 minutes to allow the flavors to meld. You can add the black pepper at any time, but hold off on the salt til the last minute because it tends to draw moisture out.
Serve. Taste the pico de gallo and add salt and pepper to taste. Serve with tortilla chips or add to countless dishes including tacos, quesadillas, omelets, and more.
