Ripe, juicy tomatoes are the whole point here, diced up and mingled with sharp white onion, minced garlic, and just enough jalapeño to give it a kick without taking over. A generous handful of fresh cilantro and a good squeeze of lime juice keep everything bright and clean-tasting, with kosher salt pulling all those flavors into focus. There's no cooking involved at all — just a quick stir and a short rest so the tomatoes release their juices and everything melds into something greater than the sum of its parts. It's the kind of simple, produce-forward recipe that fits naturally into a Whole30 kitchen, whether you're spooning it over grilled chicken, scooping it up with jicama slices, or eating it straight off the spoon. Make it ahead if you want, since it holds well in the fridge for a couple of days, though it rarely lasts that long once it's made.
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Combine the diced tomatoes, white onion, jalapeño, cilantro, garlic, lime juice, and salt in a mixing bowl and stir to combine.
Let the salsa rest at room temperature for 10 minutes, until the tomatoes release some of their juices and the flavors meld.
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