Ingredients:

  • 2 cups Roma tomatoes, roughly chopped
  • 1/2 cup white onion, peeled and diced
  • 2 tbsp fresh cilantro, stems removed
  • 1 clove garlic, peeled
  • 1 tbsp fresh lime juice
  • 1 small jalapeño, seeds removed
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground cumin
  • 1/4 tsp sugar

Instructions:

  1. Roughly chop the Roma tomatoes and white onion. Ensure all seeds are removed from the jalapeño to maintain a mild flavor profile.
  2. Place the diced onion, garlic clove, and deseeded jalapeño into a high-speed blender or food processor. Pulse 3-4 times until the vegetables are finely minced.
  3. Add the chopped tomatoes, fresh lime juice, salt, and ground cumin to the blender. Pulse in short, 1-second bursts until the salsa is chunky; avoid over-processing into a puree.
  4. Stir in the fresh cilantro by hand or use one final quick pulse to incorporate.
  5. Taste the salsa with a chip. Adjust by adding a pinch of sugar to balance acidity or an extra squeeze of lime for more brightness.