Core the tomatoes and cut into small pieces. Add the salt and cure over a strainer for about 10 minutes.
Next, cut the shallot very finely and place in a bowl. Zest and juice the lime into the bowl with the diced shallots.
Cut the parsley finely and place in a big mixing bowl. Slice the chili finely or into a small dice. If you like a lot of chili add it all, if you're not sure, start with half of the chili. You can always add more later.
Add all the ingredients together and mix. Let it sit for 10 minutes so all the flavours come together. Check for seasoning. Serve with tacos or tortilla chips.
If there is still a lot of liquid at the bottom you can strain it again if you like. You can save this tomato water and add it to carnitas or any Mexican meat dish.