fresh tomato salsa

• 3 medium tomatoes, roughly chopped
• 1⁄2 to 1 jalapeno, stemmed and minced with seeds
• 1⁄2 medium red onion, grated
• 1 teaspoon kosher salt
• 1 clove garlic, peeled
• 2 tablespoons extra-virgin olive oil
• 1⁄2 cup chopped fresh cilantro, leaves and stems, divided

1. Toss the tomatoes with the jalapeno, onion, and the 1⁄2 teaspoon salt.
   
2. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
   
3. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.