Season the tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer set in a bowl and allow to drain for 20-30 minutes. Discard the liquid.
Combine the drained tomatoes, onion, peppers, and lime juice in a bowl. Toss to combine and season to taste with salt.
Recipe Notes
Pico de Gallo can be stored in a sealed container in the refrigerator for up to 3 days.