Salsa

4 large plum tomatoes(about 1 pound), diced
1/4 cup white onion, chopped
3 Tbsp fresh cilantro, chopped
2 tsp jalapeno (remove seeds for less heat), minced
1 1/2 tsp fresh lime juice
3/4 tsp kosher salt (or to taste)
1 small garlic clove, minced

Combine all the ingredients in a bowl. If you prefer a smoother texture, more like jarred, pulse half the salsa in a food processor, and then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.