Ingredients:

  • 6 cups firm garden tomatoes, seeded and diced
  • 1 cup white onion, finely diced
  • 1/2 cup green bell pepper, diced
  • 3 tbsp fresh jalapeño, minced
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup fresh lime juice
  • 1 tbsp sea salt
  • 1 tsp ground cumin
  • 1 tbsp cane sugar
  • 1 tsp black pepper

Instructions:

  1. Core the tomatoes and remove the watery seeds. Roughly chop the tomatoes, onions, and peppers.
  2. If using a food processor, add the vegetables in batches and pulse only 3-4 times to maintain distinct, jagged pieces. Transfer the mixture to a large pot.
  3. Stir in the minced garlic, lime juice, apple cider vinegar, salt, cumin, sugar, and black pepper.
  4. Heat the mixture over medium-high until it reaches a simmer, then reduce heat to medium-low. Cook for 10–15 minutes, stirring occasionally, until the liquid has reduced slightly and vegetables are tender.
  5. Remove the pot from the heat and fold in the fresh chopped cilantro.