Ingredients:

  • 2 lbs Roma tomatoes, seeded and finely diced
  • 1 medium white onion, finely diced
  • 2 medium jalapeño peppers, seeds removed and minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/4 tsp cracked black pepper
  • 1 clove garlic, minced into a paste

Instructions:

  1. Slice the Roma tomatoes in half, scoop out the watery seeds and inner pulp, and dice the flesh into uniform 1/4-inch cubes.
  2. Finely mince the white onion and jalapeños to a size consistent with the diced tomatoes.
  3. In a large mixing bowl, combine the diced onion, minced jalapeño, garlic paste, lime juice, and salt. Stir and let the mixture sit for 5 minutes to soften the raw sulfur of the onions.
  4. Gently fold in the diced tomatoes, chopped cilantro, cumin, and black pepper, stirring until coated without crushing the tomatoes.
  5. Taste the salsa and add an extra squeeze of lime juice if a brighter finish is desired.