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Chop the basic ingredients. Core and chop the tomatoes into about ¼-inch pieces and scoop into a bowl.
Chop the onion as fine as the tomatoes and rinse in a strainer under cold water to remove the 'oniony' flavor. Shake off excess water and add to the tomato.
Split the chile in half lengthwise, remove seeds and white veins if you want it less spicy, then chop finely.
Gather the cilantro into a tight bundle and thinly slice across it until you run out of leaves. Add to the tomato mixture.
Add a preliminary bit of lime and salt to the mixture, stir and taste. Continue seasoning with lime and salt, and adjust onion, chile, and cilantro to your preference.
Let the salsa sit for about an hour at room temperature for the best flavor. It can be made several hours in advance and refrigerated, but should return to room temperature before serving.