Ingredients:

  • 2 lbs Roma tomatoes, seeded and finely diced
  • 1 medium white onion, finely diced
  • 1 cup fresh cilantro, stems removed and chopped
  • 2 medium jalapeño peppers, seeded and minced
  • 3 tbsp fresh lime juice
  • 1 tsp lime zest, finely grated
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • ½ tsp ground cumin
  • ¼ tsp cracked black pepper

Instructions:

  1. Dice the Roma tomatoes into uniform pieces. Place them in a fine-mesh strainer over a bowl for 5 minutes to allow excess water to drain.
  2. While the tomatoes drain, finely dice the white onion and mince the jalapeños.
  3. In a large glass bowl, combine the drained tomatoes, onion, jalapeño, and minced garlic. Stir in the chopped cilantro and lime zest.
  4. Fold in the lime juice, sea salt, ground cumin, and black pepper. Stir gently to ensure seasonings are distributed without crushing the tomato chunks.
  5. Let the salsa sit at room temperature for 10 minutes to allow the salt to draw out the natural flavors of the vegetables.