Pico de Gallo

INGREDIENTS

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely diced white onions
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
2 tablespoons minced, seeded jalapeño or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt, plus more to taste

DIRECTIONS

1. Cut the tomatoes into 1/4-inch dice and place in a bowl.
2. Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to meld. Taste and adjust seasonings as needed before serving.
3. Note: For a spicier salsa, leave the peppers' seeds intact.