Remove the cores from the six Roma tomatoes and finely dice the flesh. For a thicker salsa, scoop out some of the seeds and watery pulp before chopping.

Finely chop the white onion, seed and mince the jalapeños, and chop the cilantro. Mince the garlic clove so it distributes evenly throughout the salsa.

Place the tomatoes, onion, jalapeños, garlic, and cilantro in a nonreactive bowl. Add the lime juice, salt, and optional black pepper.

Stir thoroughly until the vegetables are evenly mixed and the lime juice and seasonings coat each piece. Taste carefully and adjust the lime juice, salt, or jalapeño as desired.

Cover the bowl and refrigerate the salsa for at least 15 minutes before serving. Let it rest for up to 30 minutes when possible so the onion, lime, and chile flavors become more balanced.