large plum tomatoes (about 1 pound), diced (to yield 2 cups)
chopped white onion
chopped fresh cilantro
minced jalapeno (remove seeds for less heat)
fresh lime juice
kosher salt (or to taste)
small garlic clove, minced
- Combine all the ingredients in a bowl. If you prefer 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.