Step 1: Wash all vegetables thoroughly. Dice the Roma tomatoes into small, uniform 1/4-inch pieces. Place them in a large mixing bowl.
Step 2: Peel and finely dice the white onion. For a milder onion flavor, rinse the diced onion under cold water for a minute and then pat dry. Add the diced onion to the bowl with the tomatoes.
Step 3: Prepare the jalapeño(s). For less heat, slice lengthwise and scrape out the seeds and white pith. For more heat, leave some or all of the seeds and pith. Finely mince the jalapeño. Add to the bowl. (Pro Tip: Wear gloves when handling jalapeños to prevent skin irritation).
Step 4: Mince the garlic cloves very finely, or use a garlic press. Add the minced garlic to the bowl.
Step 5: Wash and roughly chop the fresh cilantro, including the tender stems. Add the chopped cilantro to the bowl.
Step 6: Pour the fresh lime juice over all the ingredients in the bowl. Add 1 teaspoon of salt.
Step 7: Gently stir all the ingredients together until well combined. Ensure everything is evenly distributed.
Step 8: Taste the salsa and adjust seasonings as needed. You might want more salt, a little extra lime juice, or an additional pinch of finely minced jalapeño for more heat. A tiny pinch of sugar can help balance acidity if needed.
Step 9: For the best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes, or up to 2 hours, before serving. This allows the flavors to meld and deepen.
Step 10: Serve your fresh homemade salsa recipe with tortilla chips, tacos, burritos, grilled meats, or anything that needs a vibrant, zesty kick. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.