<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your tomatoes properly. Wash them thoroughly under cold running water, then pat them completely dry with kitchen towels. Using a sharp knife, remove the core from each tomato by cutting around it in a small circle. Cut each tomato in half, then gently squeeze out the seeds and excess juice over a bowl - this step is crucial as it prevents your pico de gallo from becoming watery. Dice the tomatoes into small, uniform pieces about 5mm in size and place them in a large mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Peel your white onion and cut it in half from root to tip. Place each half cut-side down on your cutting board for stability, then slice each half into thin strips before turning 90 degrees and dicing into small pieces roughly the same size as your tomatoes. The key here is consistency - you want every bite to have the perfect balance of ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Now tackle the jalapeños with care. Wash them thoroughly, then slice each pepper lengthwise. Using a small spoon or knife tip, scrape out the seeds and white membrane - this is where most of the heat lives, so remove as much or as little as you prefer depending on your spice tolerance. Dice the jalapeños very finely, making pieces about half the size of your tomato dice. Remember to wash your hands thoroughly after handling the peppers and avoid touching your eyes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Prepare your fresh coriander by removing any thick stems and yellow or wilted leaves. Give the remaining leaves and tender stems a good wash in cold water, then shake off excess moisture. Pat them dry with kitchen towels, then roughly chop them - you want pieces that are small enough to distribute evenly but large enough to provide bursts of fresh flavour.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the diced onion, jalapeños, and chopped coriander to the bowl with your tomatoes. Squeeze the lime juice directly over the mixture, making sure to catch any seeds with your hand or a small strainer. The lime juice not only adds flavour but also helps prevent the ingredients from browning.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Sprinkle the salt and black pepper evenly over the mixture. Using a large spoon or your hands (if they're completely clean), gently fold all ingredients together until everything is well combined. Be gentle here - you want to mix thoroughly without mashing the tomatoes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Let your pico de gallo rest for at least 15 minutes at room temperature to allow the flavours to meld together beautifully. Taste and adjust seasoning if needed - you might want a bit more lime juice for brightness, salt for depth, or jalapeño for heat. For the best flavour development, cover and refrigerate for 30 minutes before serving, though it can be enjoyed immediately if you're eager to dig in.</li></ol>