Salsa Cruda

This recipe is also called Pico de Gallo (rooster's beak) for reasons I can no longer remember. Because the recipe is so easy and because fresh tomatoes in Mazatlan are plentiful and delicious, I make this almost every day. I add it to everything ~ scrambled eggs, macaroni and cheese, nachos, sometimes ever soup if I need to punch up the flavor a little.

2 cups (4 small, firm) tomatoes, diced 1/4 inch
1/2 cup chopped white onion, diced 1/4 inch
1 jalapeño, seeds and veins removed, diced 1/4 inch
2 Tablespoons fresh cilantro, finely chopped (optional)
juice of 1/2 lime
salt and pepper to taste