Ingredients:

  • 3 medium Roma tomatoes, seeded and roughly chopped (approx. 300g)
  • 1/4 cup red onion, finely diced
  • 2 medium jalapeños, stems removed (approx. 30g)
  • 1/2 cup fresh cilantro, leaves and tender stems (15g)
  • 2 cloves garlic, minced (approx. 6g)
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest (2g)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp ground cumin (1g)
  • 1 pinch granulated sugar (1g)

Instructions:

  1. Wash all produce. Roughly chop the Roma tomatoes and red onion into 1-inch chunks. Slice the jalapeños in half lengthwise and remove the seeds and white membranes if a milder heat is preferred.
  2. Place the onion, garlic, and jalapeños into the food processor. Pulse 3-4 times until finely minced but not pasted.
  3. Add the chopped tomatoes, lime juice, lime zest, salt, and cumin to the processor. Pulse again for 5-10 seconds until the tomatoes are broken down but still hold a distinct, pebbly texture.
  4. Transfer the mixture to a bowl and fold in the chopped fresh cilantro by hand to maintain the bright green color.