Ingredients:

  • 2 lbs Roma tomatoes, cored and quartered
  • 1/2 cup white onion, roughly chopped
  • 4 oz bell pepper, deseeded and chopped
  • 2 cloves garlic, peeled
  • 10g jalapeño peppers, stemmed
  • 2 tbsp fresh lime juice
  • 1/4 tsp ground cumin
  • 1/2 cup fresh cilantro, loosely packed
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Roughly chop the tomatoes, onions, and peppers into uniform chunks to ensure an even blend.
  2. Place the onion, garlic, and jalapeños into the food processor. Pulse 3-5 times until finely minced.
  3. Add the tomatoes and bell pepper. Pulse in 1-second bursts—typically 6 to 10 times—until the mixture reaches a chunky, diced consistency with pieces roughly 1/4 inch.
  4. Add the lime juice, salt, cumin, and black pepper. Pulse 2 more times to incorporate.
  5. Add the fresh cilantro and pulse once more. Taste and adjust lime juice or salt if necessary.