- 2 Cups ripe tomatoes, chopped
- 1/2 Cup red onion, diced
- 1/3 Cup cilantro, chopped
- 2 Tablespoons fresh or pickled jalapeños, minced
- 2 Tablespoons fresh lime juice (or 1 whole lime)
- 1 garlic clove, minced
- 1/2 Teaspoon ground cumin
- sea salt and freshly ground black pepper, to taste
Combine all in a small bowl and mix well.
Keep leftovers in a tightly covered container in the refrigerator for up to 5 days.