• 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.