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Ingredients
  • 1 ½ pounds ( 680 g) ripe tomatoes, cut into ¼- to ½-inch dice (about 3 cups); see notes
  • Kosher salt
  • ½ large white onion, finely diced (about ¾ cup)
  • 1 to 2 serrano or jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa)
  • ½ cup finely chopped fresh cilantro leaves
  • 1 tablespoon ( 15 ml) lime juice from 1 lime
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