Ingredients:

  • 3 cups (450g) Roma tomatoes, seeded and finely diced
  • 2 cups (300g) Red bell pepper, finely diced
  • 1/2 cup (75g) Red onion, minced
  • 1/4 cup (15g) Fresh cilantro, chopped
  • 1 medium (30g) Jalapeño, deseeded and minced
  • 2 cloves (6g) Garlic, pressed or grated
  • 2 tbsp (30ml) Freshly squeezed lime juice
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1/2 tsp (3g) Ground cumin
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper

Instructions:

  1. Dice the Roma tomatoes and red bell peppers into uniform 1/4-inch cubes. Place the diced tomatoes in a fine-mesh strainer for 5 minutes to remove excess water.
  2. Finely mince the red onion, jalapeño, and cilantro.
  3. In a glass mixing bowl, combine the drained tomatoes, bell peppers, onion, and jalapeño. Stir in the pressed garlic, ground cumin, salt, and black pepper.
  4. Drizzle the extra virgin olive oil and fresh lime juice over the vegetables. Gently fold the ingredients together using a spatula until coated.
  5. Stir in the chopped cilantro last to maintain a bright green color.