1 pound (About 4) vine ripened tomatoes, finely diced

Salt

1 jalapeno, seeded and minced (about 2 tablespoons)

1/2 cup finely chopped red onion

2 tablespoons freshly chopped cilantro

1 lime, zest and juice

2 teaspoons olive oil

1. Place the diced tomatoes in a colander over a bowl. Use your hands to mix in 1/4 teaspoon of salt. Let it sit for 10 minutes so the tomatoes to drain some of their juices. (The residual tomato juice can be added back into the salsa at the end if you find the salsa dry, or it can be saved for later to add to a vinaigrette or soup).

2. In a bowl, stir together tomatoes, jalapeno, red onion, cilantro, lime zest and juice, olive oil, and 1/2 teaspoon salt. Let sit out for a half hour so flavors can mingle.

3. Just before serving, taste and season with more salt and lime juice if necessary.

Tasty tips

--If you don't have a sharp knife for cutting tomatoes, use a serrated (jagged edge knife) instead.

--Substitute 3 to 4 green onions for the red onion if you're looking for a salsa with less bite.

--If you don't have lime juice, red wine vinegar is a tasty substitute.

--A pinch of cayenne can work in place of the jalapenos

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)