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Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 pound roma tomatoes (about 2 cups). Dice 1 large yellow until you have about 2 cups. Trim and remove the seeds from 2 medium jalapeño peppers, then cut into small dice (about ¼ cup). Coarsely chop the leaves and tender stems of ½ medium bunch fresh cilantro until you have 1 cup. Juice 3 medium limes (about ½ cup) and strain out any pith.
Add 1 teaspoon kosher salt and stir until combined. Refrigerate until the tomatoes release some juice and everything looks a bit softened, about 20 minutes. Stir again before serving. Taste and season with more kosher salt as needed.