Pico de Gallo

5 jalapeño peppers, seeds and membranes removed, diced
1 cup diced tomatoes
3/4 cup diced red onion
½ cup diced jicama
½ cup chopped fresh cilantro
Juice of 2 limes
¾ tsp kosher salt, to taste

Combine all, cover and refrigerate for 1 to 2 hours. Keeps 24 hours in fridge.