Wash the tomatoes and slice them in half. Scoop out the seeds and insides. Dice the tomatoes into bite-size pieces—place in a large bowl.

Wash and chop the cilantro into a fine dice. Add to a large bowl.

Take a washed jalapeno pepper, a knife, and a cutting board and prepare to chop it up.

Peel the cucumber and slice it in half. With a small spoon, scrape out the seeds. Dice the cucumber to a similar size as the tomatoes. Add to the bowl.

Squeeze the lime juice over the tomatoes, cilantro, jalapenos, and cucumber.

Sprinkle the kosher salt over all the ingredients in the large bowl. Stir with a large spoon until combined. With a tortilla chip, taste the pico de gallo. Does it need more salt? Add ¼ teaspoon at a time. Does it need more lime juice? Add a half of a lime and taste it again. If not serving the pico de gallo immediately wait to add the avocado until just before. Store it in the refrigerator in an airtight container.

Before serving, cut the avocado in half and remove the avocado pit. Slice the long way down to the skin, then crosswise. Scoop the avocado out with a large spoon and add the pico.

Serve with a handful of tortilla chips or as a side dish alongside your favorite Mexican dishes. Store in an airtight container in the refrigerator for 3-4 days. Use a guacamole storage container to keep the avocados from turning brown.