Combine ingredients in a large bowl. Mix thoroughly. Season with salt and pepper. Cover tightly and refrigerate until service.
Chef Larry's Notes: Use Pico de Gallo as a base for Guacamole. Simply double the amount of "Pico de Gallo" reserve half for the guacamole. Take remaining "Pico de Gallo" and serve as a chunky salsa or puree in blender for a smooth "salsa fresca". For more "heat" increase the amount of jalapeno pepper.
