The simplest salsa of all—ripe tomatoes, seeded and diced, mixed with sweet onions, cilantro, lime, a pinch of salt, and fresh hot chiles. If you prefer, omit the hot chiles; then you have salsa fresca. For a more picante salsa, increase the chiles. Good tomatoes are a must for this salsa, which is a classic, served on all types of tacos. I prefer to use roma or plum-type tomatoes that are ripe but firm. When tomatoes are out of season, or not great, try making salsa quemada with them instead.
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.
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