Step 1: Gather all your fresh ingredients. Wash your tomatoes, jalapeños, and cilantro thoroughly. Peel your onion and garlic.
Step 2: Deseed and dice the tomatoes into small, uniform pieces. Set aside in a large mixing bowl.
Step 3: Finely mince the red onion. For a milder flavor, rinse the minced onion under cold water for a minute and pat dry before adding to the bowl.
Step 4: Mince the jalapeño. For less heat, remove all seeds and white membranes. For more heat, leave some or all in. Add to the bowl.
Step 5: Finely chop the fresh cilantro and add it to the bowl.
Step 6: Mince the garlic clove and add it to the bowl.
Step 7: Add the fresh lime juice, salt, and black pepper to the bowl with the vegetables. Stir everything gently to combine.
Step 8: Taste the salsa and adjust seasonings as needed. Add more lime juice for tang, more salt, or an extra pinch of jalapeño for heat. If your tomatoes are very acidic, a tiny pinch of sugar can help balance the flavors.
Step 9: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop. For best results, chill for at least an hour.
Step 10: Serve chilled with tortilla chips, as a topping for tacos, grilled meats, or eggs. Store any leftover salsa in an airtight container in the refrigerator for up to 3-4 days.