The entire salsa recipe takes about ten minutes to make, from start to finish, and most of the time is spent quartering tomatoes and chopping an onion. There’s no blending, mashing, or boiling required to make this salsa, just a good ol’ knife, cutting board, and bowl.
As you quarter the tomatoes, place them in a colander over the sink. Let any extra juices and loose seeds separate from the tomatoes--you'll still have seeds in your final salsa. You can skip this step if you want the extra juices and loose seeds in your salsa--this is a personal preference.
In a large bowl, combine the quartered tomatoes, red onion, cilantro, minced garlic, jalapeño (if using). Stir in the salt (I recommend starting with 1/2 teaspoon and salting to taste), and then the lime juice.
Serve the salsa immediately, and/or place the salsa in an air-tight container in the fridge for up to 1 week.