Putting together a delicious Mexican salsa only takes a few basic ingredients: ripe tomatoes, onion, lime, jalapeño, cilantro and salt. Amounts of each ingredient can be altered, omitted, or added based on taste for spice. Make a chunky pico de gallo or blended restaurant style salsa with these ingredients.
A traditional recipe that serves four follows. Chop up four ripe tomatoes to your preferred size (a large dice for a chunky salsa, or throw them in a food processor for a saucier consistency). Finely dice half of an onion. Chop the cilantro so that it resembles confetti. Cut up the jalapeño depending on the spice level desired; use the bulk of it for a little spice, or add ribs and seeds for the maximum level of heat. Mix all chopped ingredients into a bowl.
Squeeze the juice of one lime on top, and season with salt. Stir and let the ingredients marry in the fridge for at least 20 minutes. For variance, you can add a bit of garlic, cumin, and/or honey. For more depth of flavor, broil the tomatoes, garlic and onion with olive oil under the broiler for five to 10 minutes until charred. Let cool before chopping, and follow the same recipe. Serve with tortilla chips.