Ingredients:

  • 4 medium Roma tomatoes, seeded and diced (approx. 1 lb / 450g)
  • 1/2 medium white onion, finely diced (approx. 3 oz / 85g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 medium jalapeño, seeded and minced (approx. 1 oz / 28g)
  • 1/4 cup fresh lime juice (60ml)
  • 1 tsp lime zest (2g)
  • 1/2 cup fresh cilantro, roughly chopped (15g)
  • 1 tsp kosher salt (6g)
  • 1/2 tsp ground cumin (1g)
  • 1/2 tsp granulated sugar (2g)

Instructions:

  1. Slice the Roma tomatoes in half lengthwise. Use a thumb or small spoon to scoop out the watery seeds and pulp, then dice the remaining flesh into 1/4 inch (6mm) cubes and place in a large mixing bowl.
  2. Place the diced onion, minced garlic, and jalapeño into a food processor.
  3. Pulse the food processor 3–5 times until the vegetables are broken down into tiny bits, ensuring they do not become a paste.
  4. Transfer the pulsed aromatic mixture into the bowl with the diced tomatoes.
  5. Add the lime juice, lime zest, ground cumin, sugar, and salt to the bowl.
  6. Fold in the chopped cilantro using a silicone spatula, stirring gently until combined while keeping the tomato chunks intact.