Fresh Tomato Salsa - cooking recipe

Ingredients

1 1/2 lbs plum tomatoes, cored, halved, and seeded (6-8)
1/2 medium red onion, minced (1/2 cup)
1 jalapenos (ribs and seeds removed for less heat, if desired) or 1 serrano chili, minced (ribs and seeds removed for less heat, if desired)
1 garlic clove, minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice (from 1 lime)
coarse salt
tortilla chips, for serving (optional)

Preparation

Chop tomatoes into 1/4-inch pieces; transfer to a small bowl. Add onion, chile, garlic, cilantro, and lime juice. Season with salt.
Mix well to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days. Serve with tortilla chips, if desired.