Dice the whole tomatoes and onion into small, even chunks. Seed and finely chop jalapeno. You might want to add a little at a time and test the heat. You can always add more if it’s not hot enough. Mix them together with the chopped cilantro and add celery salt and cumin for a little extra dimension. Then add regular sea salt to taste. Lastly, squeeze in the juice from the lime, give it another mix, cover and let sit in the refrigerator for a couple of hours or more to let the flavors marry and the heat even out. If you like your salsa a little less chunky, pop it in a food processor or blender and pulse it a couple of times (but not before you set some aside for the guacamole).