Ingredients:

  • 4 large Roma tomatoes, roughly chopped (approx. 450g)
  • 1/2 cup white onion, diced (75g)
  • 3 cloves garlic, peeled (15g)
  • 1 medium jalapeño, seeded and halved (10g)
  • 1/4 cup fresh cilantro, stems removed (15g)
  • 2 tbsp fresh lime juice (30ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp ground cumin (1g)
  • 1/8 tsp black pepper (0.5g)

Instructions:

  1. Roughly chop the Roma tomatoes and white onion. Peel the garlic cloves and remove the seeds from the jalapeño.
  2. Place the onion, garlic, and jalapeño into a blender or food processor. Pulse 3–5 times until finely minced but not pureed.
  3. Add the chopped tomatoes, cilantro, lime juice, salt, cumin, and black pepper. Pulse in short bursts until the salsa reaches a chunky, variegated consistency.
  4. Transfer the salsa to a bowl and let it sit for 5 minutes to allow the raw garlic and onion flavors to meld with the tomato acidity.