Chop tomatoes and onions into small pieces (about 5 cm). Add to a medium bowl and top with cilantro, jalapeno, salt and juice from lime. Toss to combine.
Serve with tortilla chips, as a topping for tacos, burritos, or other salsa worthy dishes.
I like to keep the onion pieces slightly smaller than the tomatoes pieces so that the tomato flavours shine and aren’t overpowered by the onions.
