Step 1: Begin by preparing your tomatoes. Wash 6-8 medium Roma tomatoes thoroughly. Core them and then finely dice them into small, even pieces. Place the diced tomatoes into a large mixing bowl.
Step 2: Next, tackle the onion. Peel and finely dice 1/2 of a medium white onion. Aim for pieces that are similar in size to your diced tomatoes for a consistent texture. Add the diced onion to the bowl with the tomatoes.
Step 3: Prepare the jalapeño. Wash 1-2 jalapeño peppers. For less heat, remove the seeds and white membrane. For more heat, leave some or all of them in. Finely mince the jalapeño. Add to the bowl.
Step 4: Mince 2 cloves of garlic. You can use a garlic press or finely chop it with a knife. Add the minced garlic to the mixture.
Step 5: Wash and thoroughly dry 1/2 cup of fresh cilantro. Roughly chop it, including the tender stems, as they hold a lot of flavor. Add the chopped cilantro to the bowl.
Step 6: Squeeze the juice of 1-2 limes over the ingredients in the bowl. Start with one lime and add more to taste.
Step 7: Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
Step 8: Gently stir all the ingredients together until well combined. Taste and adjust seasonings as needed – add more salt, lime juice, or jalapeño if desired.
Step 9: For the best flavor, cover the bowl and refrigerate the homemade salsa for at least 30 minutes to allow the flavors to meld and develop.
Step 10: Serve chilled with your favorite tortilla chips, or alongside tacos, enchiladas, or grilled meats. Store leftover salsa in an airtight container in the refrigerator for up to 5 days.