Ingredients:

  • 4 medium (approx. 2 lbs / 900g) Roma tomatoes, cored and quartered
  • 1/2 cup (75g) white onion, roughly chopped
  • 1 medium (approx. 2 oz / 60g) jalapeño, deseeded
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (15g) fresh cilantro, stems removed
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) ground cumin
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Wash all vegetables thoroughly. Quarter the Roma tomatoes and roughly chop the onion and jalapeño.
  2. Place the onion, garlic, and jalapeño into the food processor bowl and pulse 3–5 times until finely minced.
  3. Add the quartered tomatoes, cilantro, lime juice, olive oil, and seasonings. Pulse in short, 1-second bursts approximately 5 to 8 times until combined but still chunky.
  4. Transfer the salsa to a glass bowl, adjust salt or lime juice to taste, and let sit for 5 minutes at room temperature to allow flavors to meld.