Combine the chopped tomatoes, onion, jalapeno, garlic, and cilantro in a large mixing bowl. Add the lime juice and salt.
Mix well, serve, and enjoy!
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Remove the seeds and core from the tomatoes to prevent the salsa from getting watery or mushy. Use a serrated knife for slicing and dicing the tomatoes. You can use other types of tomatoes, but roma tomatoes are one of the best varieties for salsa.
You can use a food processor to pulse the veggies instead of chopping them by hand, but the texture of the salsa will be more like the kind you get in a jar or at a restaurant.
Store the salsa in an airtight container in the fridge for up to 5 days.