Salsa Fresca

• 1 pound ripe tomatoes, cored and finely chopped
• 3 tablespoons finely chopped red onion
• 1/4 cup lightly packed fresh cilantro, chopped
• 1/2 jalapeño chili, stemmed, seeded and minced (keep seeds for extra spicy)
• 2 teaspoons white vinegar
• 2 teaspoons extra-virgin olive oil
• Kosher salt, to taste

1. In a medium bowl, stir together the tomatoes, onion, cilantro, jalapeño, vinegar, oil, and 1 teaspoon kosher salt. Let stand at room temperature for 15 minutes. 
2. Using a slotted spoon, transfer the salsa to a serving bowl, leaving behind the liquid. Taste and season with salt.

Adapted from Milk Street