Deal with those tomatoes first. Cut them in half lengthwise, then scoop out all that gooey center stuff with a spoon. Yeah, it feels wasteful, but trust me—your salsa will actually have structure instead of looking like tomato soup with commitment issues.

Dice everything. This isn't rocket science. Make the pieces roughly the same size so your salsa doesn't look like it got in a fight.

Throw it all in a bowl. Add the lime zest (seriously, don't skip this), lime juice, salt, and pepper. Mix it up like you mean it.

Now here's the hard part: wait. Let this beauty marinate overnight in the fridge. I know, patience isn't fun, but this is how flavors become friends instead of awkward strangers. Fresh pico is good, but overnight pico is where the magic happens.