Begin by chopping 3 ½ cups of ripe tomatoes and transfer them to a fine mesh strainer. Allow the tomatoes to drain for about 5 minutes.

Once the tomatoes have drained, carefully discard the excess liquid that has accumulated.

In a blender, combine your drained tomatoes, ¼ cup chopped onion, ⅓ cup chopped fresh cilantro, 2 tablespoons of fresh lime juice, and 1 chopped jalapeño pepper. Add seasonings and pulse until desired consistency.

Taste the salsa, adding more lime juice or jalapeño if necessary to suit your palate.

Transfer the salsa into a clean jar or airtight container, seal tightly and refrigerate for at least 30 minutes.