Ingredients:

  • 6 medium Roma tomatoes (approx. 1.5 lbs / 680g), seeded and quartered
  • 1/2 cup (75g) white onion, roughly chopped
  • 2 cloves (6g) garlic, peeled
  • 1 medium jalapeño (15g), seeded
  • 1/4 cup (15g) fresh cilantro, coarsely chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) ground cumin
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Slice the Roma tomatoes in half and scoop out the watery seeds using your thumb or a spoon to ensure a thick consistency.
  2. Place the quartered tomatoes, chopped onion, and garlic cloves into the food processor. Pulse 5–7 times until vegetables are broken down into small pieces but still hold a visible, chunky structure.
  3. Transfer the mixture to a medium bowl. Fold in the chopped jalapeño, fresh cilantro, lime juice, salt, cumin, and pepper. Stir gently with a spatula until evenly distributed.