Ingredients:

  • 2 lbs (900g) Roma tomatoes, cored and roughly chopped
  • 1/2 cup (120ml) fresh lime juice
  • 1/2 cup (75g) white onion, peeled and diced
  • 3 cloves (9g) garlic, smashed
  • 2 jalapeño peppers, stems removed
  • 1/2 cup (15g) fresh cilantro, packed leaves and tender stems
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) ground cumin
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Pour the lime juice and the chopped tomatoes (along with their juices) into the blender to create a liquid foundation.
  2. Add the onion, garlic, jalapeño, cilantro, salt, cumin, and black pepper on top of the tomato base.
  3. Pulse the blender 5-7 times in short bursts until the mixture is cohesive and smooth but retains a microscopic texture.
  4. Taste the salsa; add another squeeze of lime for brightness or an additional Roma tomato to dilute if the heat is too intense.