Ripe Roma tomatoes get seeded and finely diced here, then tossed with crisp white onion, minced jalapeño, and a generous handful of fresh cilantro for that classic fresh-salsa crunch. A bright squeeze of lime juice and a pinch of kosher salt are all it takes to wake up the flavors, no cooking required. Letting the mixture rest for ten minutes gives the tomatoes and onion time to release their juices and mingle into a juicy, well-balanced salsa. Every ingredient here is simple, whole produce, which makes this one a natural fit for a Whole30 kitchen. Spoon it over grilled meats, scoop it up with sturdy veggies, or eat it straight from the bowl with a fork — it holds up well made a few hours ahead, too.
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Halve the tomatoes lengthwise, scoop out the seeds and watery pulp with a spoon, then finely dice the flesh into roughly 1/4-inch pieces. Transfer to a mixing bowl.
Add the diced onion, minced jalapeño, and chopped cilantro to the bowl with the tomatoes.
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