- Add tomatoes, salt, and lime juice to a blender, and pulse until well-mixed but still chunky. Avoid over processing.
- Add onion, jalapeño, and cliantro to blender, and continue pulsing to incorporate. I like to leave mine pretty hearty, but for a smoother salsa, you may also blend for a few seconds. Note that this will produce more liquid as well.
- Adjust salt to taste, and store in a jar or airtight container in the refrigerator.
*Use latex gloves or a plastic grocery bag to protect your hands while handling fresh chiles, as the oils can cause discomfort and burning. Wash your hands immediately afterward and avoid touching your eyes, face, or other sensitive areas.