Ingredients:

  • 4 Roma tomatoes, seeded and diced (approx. 1 lb / 450g)
  • 1/2 cup (75g) white onion, finely diced
  • 2 jalapeños, membranes removed and minced (approx. 1 oz / 28g)
  • 1/2 cup (15g) fresh cilantro, chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Dice the white onions and jalapeños. Slice the Roma tomatoes in half and scoop out the watery seeds with a spoon before dicing them to prevent the salsa from becoming watery.
  2. In a large mixing bowl, combine the diced white onion, minced jalapeño, and chopped cilantro. Stir these together to ensure the aromatics are evenly distributed.
  3. Fold in the diced tomatoes. Drizzle the fresh lime juice over the mixture and sprinkle with the sea salt and cracked black pepper.
  4. Toss gently with a spoon until the vegetables are glazed. Let the salsa sit for 5 minutes at room temperature before serving to allow the flavors to meld.