YIELDS 4 Cups
3 large slicing tomatoes, seeded and chopped
1 small or ½ a medium red onion, chopped
Juice of ½ a lime
¼ cup cilantro, chopped
1 jalapeño, seeded and minced
1 Tablespoon olive oil
½ teaspoon kosher salt
Prepare all ingredients; combine in a medium bowl.
If you plan to store the salsa in the refrigerator, place in a container with a tight fitting lid and pour a tablespoon of oil over the top to prevent spoilage.