Ingredients:

  • 2 lbs Roma Tomatoes, cored and quartered
  • 1/2 cup white onion, roughly chopped
  • 1/2 cup fresh cilantro, loosely packed
  • 2 medium jalapeño peppers, seeds removed
  • 3 garlic cloves, peeled
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper

Instructions:

  1. Roughly chop the tomatoes into quarters and the onion into large chunks. Remove the stems from the jalapeños and slice them into rounds.
  2. Place the onion, garlic, and jalapeños into the food processor. Pulse 3-4 times until finely diced.
  3. Add the tomatoes and ground cumin to the processor. Pulse in 1-second bursts (approximately 5 to 7 times) until the tomatoes are broken down but still maintain a chunky structure.
  4. Add the fresh cilantro, lime juice, salt, and black pepper. Pulse one final time for about 2 seconds to combine without over-processing.