Chop tomatoes into 1/4-inch pieces; transfer to a small bowl. Add onion, chile, garlic, cilantro, and lime juice. Season with salt.
Mix well to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days. Serve with tortilla chips, if desired.