Ingredients:

  • 6 medium Roma tomatoes, seeded and chopped (approx. 1.5 lbs / 680g)
  • 1/2 cup white onion, finely diced (50g)
  • 2 jalapeño peppers, seeded and minced
  • 1/4 cup fresh cilantro, chopped (15g)
  • 2 tbsp fresh lime juice (30ml)
  • 1/2 tsp ground cumin (3g)
  • 1 tsp kosher salt (6g)
  • 1 clove garlic, minced (3g)

Instructions:

  1. Slice Roma tomatoes in half lengthwise and scoop out the watery seeds with a thumb or small spoon. Roughly chop the tomatoes, onion, and jalapeños.
  2. Place the onion, garlic, and jalapeño into a food processor. Pulse 3-4 times until finely diced but not pureed.
  3. Add the chopped Roma tomatoes, salt, and cumin to the processor. Pulse in short, 1-second bursts until tomatoes are broken down but still maintain their shape.
  4. Transfer the mixture to a mixing bowl. Stir in the fresh lime juice and chopped cilantro by hand to maintain color and texture.
  5. Taste and adjust salt if necessary.