Ingredients:

  • 4 large Roma tomatoes (approx. 1 lb / 450g)
  • 1/2 cup white onion (75g)
  • 1/2 cup fresh cilantro (15g)
  • 2 medium jalapeño peppers (approx. 2 oz / 56g)
  • 1 medium serrano pepper (approx. 1 oz / 28g)
  • 2 tbsp fresh lime juice (30ml)
  • 2 medium garlic cloves (6g)
  • 1 tsp sea salt (6g)
  • 1/4 tsp ground cumin (1g)

Instructions:

  1. Wash all vegetables thoroughly. Dice the Roma tomatoes, removing the watery seeds to ensure a thick consistency. Roughly chop the onion, garlic, and peppers.
  2. Place the onion, garlic, and peppers into the food processor. Pulse 3-5 times until finely minced but not pureed.
  3. Add the diced tomatoes, lime juice, salt, and cumin. Pulse in short, 1-second bursts until the mixture reaches a chunky, consistent texture.
  4. Transfer the mixture to a bowl and fold in the chopped fresh cilantro by hand to prevent bruising.
  5. Let the salsa sit for 10 minutes at room temperature to allow the salt to draw out remaining juices and meld the flavors.