How to Make It
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.
If you prefer a milder homemade salsa, remove the white seeds from the jalapeño before mixing with the other ingredients.