Halve the tomatoes lengthwise and scoop out the seeds and the watery gel around them. Dice the remaining flesh into small, even pieces.

Toss the diced tomato with half the salt in a colander set over a bowl and leave it to drain for 15 minutes. A surprising amount of liquid will come out.

While the tomato drains, dice the onion small and mince the jalapeno. If raw onion tastes harsh to you, rinse the dice in cold water and pat it dry.

Combine the drained tomato, onion, jalapeno and cilantro in a bowl.

Add the lime juice and the remaining salt, and stir gently just to combine.

Let it sit 10 minutes before serving so the flavours settle. Stir once more and taste for salt.