Ingredients:

  • 4 medium Roma tomatoes (approx. 1 lb / 450g), roughly chopped
  • 1/2 medium white onion (approx. 100g), peeled and quartered
  • 2 fresh jalapeños (approx. 40g), stems removed
  • 3 cloves garlic (approx. 15g), smashed
  • 1/2 cup (15g) fresh cilantro, packed
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) fine sea salt
  • 1/4 tsp (1g) ground cumin

Instructions:

  1. Roughly chop the Roma tomatoes into quarters. Peel the onion and smash the garlic cloves with the flat side of your knife to release the oils.
  2. Place the tomatoes, onion, jalapeños, and garlic into the blender. Pulse 5–7 times in short bursts until vegetables are broken down but still retain visible, small chunks.
  3. Transfer the mixture to a bowl. Stir in the chopped cilantro, lime juice, salt, and cumin.
  4. Let the salsa sit at room temperature for 10 minutes before serving to allow flavors to fuse.