Step 3: Chop, Dice, Mince
While your jalapeños are cooling down, chop your tomatoes into cute cubes, add to a bowl.
Mince your garlic.
Next, chop your cilantro. I like to bunch it up and try to roll it. Then I take my knife and run it through, over and over so we don't get huge cilantro leaves.
Cut a 1/4 off of your onion. Cut the rings in half and kind of stack them on top of each other. Cut into a fine mince. We're going for teeny pieces of onion. You can make them as big or small as you like, I just prefer a mince.
Now that your jalapeños have cooled down, rub the skin off gently with your thumb. Not all of it has to come off, just whatever will rub away. I made this for a friend so I de-veined and de-seeded the jalapeño, it's completely optional. Cut the jalapeño into strips, stack on top of each other, and run your knife through.