Instructions

• Rinse the tomatoes, cilantro, chili, and limes under cold water; pat dry.
• Core the 4 medium tomatoes and cut them into about 1/2-inch dice. Place the diced tomatoes in a medium mixing bowl.
• Peel the 1 medium yellow onion and finely dice it (small, even pieces). Add the diced onion to the bowl with the tomatoes.
• Pull the leaves from the 1 bunch cilantro and discard the thicker stems. Roughly chop the leaves and add them to the bowl.
• Remove the stem from the 1 serrano or jalapeño and finely mince the pepper. If you prefer less heat, remove the seeds and membrane before mincing. Add the minced chili to the bowl.
• Add 1 teaspoon salt to the bowl and stir gently to combine all ingredients.
• Squeeze the juice of 1 lime over the mixture, stir, then taste. If you want more acidity, squeeze the second lime (use the second lime only if needed).
• Let the salsa sit at room temperature for 5–10 minutes to allow the flavors to meld, then stir once more.
• Serve immediately.