- 1 1/2 cups diced seeded tomatoes
- 1/3 cup finely chopped red onion
- Heaping 1/4 cup chopped cilantro
- 2 teaspoons finely grated lemon zest
- 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice, or more to taste
- 1 1/2 tablespoons finely chopped fresh serrano or jalapeño chiles (including seeds), or more to taste
- 1 1/2 teaspoons kosher salt
- Combine all the ingredients in a large bowl and stir thoroughly to distribute the ingredients well. Season to taste with more chile, lemon juice, or salt, if you want. I like to let the salsa sit for at least 30 minutes before serving.