• To begin, gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a sharp knife and cutting board, dice 5 large Roma tomatoes.
I like to use Roma tomatoes for this dish because they don’t have a lot of seeds, but you may also use fresh garden or plum tomatoes. You just want them to be fresh, not canned. 
• Dice 1/3 cup sweet onion and mince 2 tablespoons jalapenos. Roughly chop 1/2 cup cilantro.
• Remove the seeds and membrane from the jalapeno peppers, and dice enough to make 2 tablespoons jalapenos.
For this step, make sure you have a pair of plastic gloves in case you have a burning reaction to the jalapenos. I've also used sliced jalapenos from a jar for this step, which is also good.
• Using a citrus juicer, squeeze the juice from 1 medium lime, enough to make 2 tablespoons.

Make the Salsa

• Place the diced tomatoes in a large bowl, along with the diced onion and jalapenos, minced garlic, and chopped cilantro.
• Stir in the freshly squeezed lime juice, and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
• This recipe is best served sooner than later. Refrigerate until ready to serve.
• Before serving, you may want to drain off any excess liquid, but this is not necessary. Serve with your favorite corn tortilla chips or use in your favorite Mexican recipes. This recipe will make about 2 cups.