Ingredients:

  • 1.5 lbs fresh Roma tomatoes
  • 0.5 cup white onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium jalapeños, seeded and minced
  • 0.5 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tsp fine sea salt
  • 0.5 tsp ground cumin
  • 0.25 tsp granulated sugar

Instructions:

  1. Halve the Roma tomatoes and use your thumb or a small spoon to scoop out the watery seeds and pulp. Discard the pulp and roughly chop the remaining tomato flesh.
  2. In a small bowl, combine the finely diced white onion, minced jalapeño, and lime juice. Allow to macerate for 5 minutes to mellow the raw onion bite.
  3. Place the chopped tomatoes, garlic, cilantro, salt, cumin, and sugar into a food processor or high-speed blender.
  4. Add the macerated onion and jalapeño mixture (including the lime juice) to the processor.
  5. Pulse the mixture 5-7 times in short bursts. Stop when the salsa reaches your desired chunkiness; do not over-process into a puree.
  6. Let the salsa sit for 20 minutes at room temperature before serving to allow the salt to draw out flavors and the spices to meld.