4 large, ripe Roma tomatoes, cored, seeded and diced small (about 2 cups)
1/2 c finely diced white onion
1/2 medium serrano chile, seeded and minced (I used the whole chile)
1/2 c loosely packed, roughly chopped cilantro leaves
1/2 t salt
1 T fresh lime juice
Combine all the ingredients 1 hour before serving. Taste for seasoning and add more salt or lime juice as needed. This salsa is good for 24 hours, refrigerated but may need to be drained and reseasoned.