Makes 6 – 8 servings
4 large plum tomatoes (about 1 pound (500gm), diced (to yield 2 cups (500gl)
¼ cup (60g) chopped white onion
3 tablespoons (45ml) chopped fresh cilantro
2 teaspoons (10ml) minced jalapeno (remove seeds for less heat)
1½ teaspoons (7ml) fresh lime juice
¾ teaspoon (4ml) kosher salt (or to taste)
1 small garlic clove, minced
Combine all the ingredients in a bowl.
If you want your homemade salsa to have a smoother texture—more like jarred—pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.