Steps:
- 1. Place tomatoes in strainer set over bowl and sprinkle with salt; drain for 30 minutes. Discard liquid. Meanwhile, combine remaining ingredients in large bowl. 2. Add drained tomatoes to jalapeno mixture and toss to combine. Cover with plastic wrap and let stand at room temperature for 1 hour before serving. (Salsa can be refrigerated for up to 2 days.)
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