Step 1: Prepare the Tomatoes - Blanch fresh tomatoes in boiling water for 30 seconds, then cool in an ice bath, peel, and chop.

Step 2: Mellow the Onion - Rinse chopped onion under cold water for 1-2 minutes, then drain and set aside.

Step 3: Blend the Jalapeños and Onion - Combine rinsed onions and jalapeños in a food processor; pulse until finely chopped.

Step 4: Incorporate Tomatoes and Cilantro - Add tomatoes and cilantro to the processor; pulse briefly until combined but chunky.

Step 5: Season the Salsa - Add lime juice and salt to taste; mix gently.

Step 6: Adjust Consistency if Needed - Strain through a fine mesh sieve if too watery.

Step 7: Store the Salsa - Transfer to an airtight container; refrigerate for up to 4-5 days.