Pico de Gallo Salsa

Ingredients

• 1 pound ripe tomatoes (about 3 cups, halved, cored, seeded (optional) and chopped)
• 1/2 cup white onion (finely chopped)
• 1 jalapeño or serrano chile (finely chopped, or more to taste (seeding is optional))
• 1/2 cup cilantro (rinsed, drained, lower part of the stems removed, roughly chopped)
• 2 to 3 tablespoons fresh lime juice (more or less to taste)
• 2 tablespoons olive oil (optional)
• 1 teaspoon kosher or sea salt (or more to taste)

Directions

1. Combine all chopped ingredients in a bowl.
2. Toss until evenly distributed and serve. It may be covered and refrigerated up to 12 hours in advance.