Ingredients:

  • 2 lbs Roma tomatoes, seeded and quartered
  • 1 medium white onion, roughly chopped
  • 2 medium jalapeño peppers, membranes removed
  • 3 cloves garlic, peeled
  • 1/2 cup fresh cilantro, loosely packed
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/2 tsp ground cumin

Instructions:

  1. Quarter the Roma tomatoes and scoop out the watery seeds. Roughly chop the onion and jalapeños.
  2. Place the onion, garlic, and jalapeños into the food processor. Pulse 3-5 times until finely diced but not pureed.
  3. Add the quartered tomatoes, salt, and cumin to the processor. Pulse in short, 1-second bursts until the tomatoes are broken down into small pieces, maintaining a textured consistency.
  4. Transfer the mixture to a bowl. Stir in the fresh lime juice and chopped cilantro by hand using a spatula.