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 the 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 the sweet onion and mince the garlic clove. Roughly chop the cilantro.
For this next step, make sure you have a pair of plastic gloves. Remove the seeds and membrane from the jalapeno peppers, and dice.
Using a citrus juicer, squeeze the juice from 1 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 kosher salt and 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.