1Start by dicing tomatoes, onion, and jalapenos into small pieces. About 1/4 inch dices. Mix together in large bowl. Finely chop cilantro into small shreds. Combine mixture. Add oil, water, vinegar, and juice from lime. Continue to mix. Add about 1/4 teaspoon of garlic powder. Add pepper, I prefer to use fresh coarse grounds, but simple table pepper will work. Add pepper according to preference. I add my salt last, and I never use table(iodized) salt when cooking. I prefer sea or kosher salt. I usually add approximately 1/2 tablespoon, as the tomatoes and onion are acidic. I let the mix settle for about an hour in the fridge before I serve so the flavors can blend. But we always sneak bite while waiting! You may want to add more salt after the pico has marinated for a while in the fridge. The pico will last for 3 days (unless you love it like I do, then maybe 3 hours.) I serve my pico with tortilla chips, or even use it in sandwich wraps, or side dishes such as rice. Hope you enjoy!!