Salsa Mexicana (aka pico de gallo) - Rick Bayless

Ingredients

• 2 medium (about 12 ounces) round ripe tomatoes, cored and cut into ¼-inch pieces
• 1 small (about 4 ounces) white onion, chopped into ¼-inch pieces
• 2 medium (about 1 ounce) serrano chiles, stemmed, seeded if you like, finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1/2 cup (loosely packed) or more chopped cilantro, plus more for garnish
• About 1 tablespoon fresh lime juice
• Salt