Dice the tomato, onion, and jalapeño peppers with a sharp knife, then finely chop the cilantro. Keep the pieces evenly cut so the finished salsa feels crisp and balanced in each spoonful.

Place the chopped vegetables and cilantro in a large bowl, then add the lime juice, lemon juice, salt, and pepper to taste. Toss gently until the citrus lightly coats the vegetables and the cilantro is evenly distributed.

Refrigerate the pico de gallo for at least 1 hour or overnight, or serve it right away if preferred. After resting, the onion aroma will soften slightly and a small pool of seasoned vegetable juice will collect in the bowl.