- 2 pounds ripe tomatoes, diced
- 2 tablespoons finely chopped fresh cilantro
- 2 cloves garlic, minced
- Zest and juice of 1 lime
- 1 medium jalapeno pepper, seeded and minced
- 1 small onion, minced
- Salt and pepper
In a large nonreactive bowl, stir together the tomatoes, cilantro, garlic, lime zest and juice, jalapeno, onions, and a pinch of salt and pepper. Serve immediately, or place in an airtight container and store in the refrigerator for up to 1 week.