Ingredients:

  • 4 medium Roma tomatoes, seeded and diced (approx. 1 lb / 450g)
  • 1/2 cup white onion, finely diced (50g)
  • 1 medium jalapeño, seeded and minced (approx. 1 oz / 28g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/4 cup fresh cilantro, chopped (15g)
  • 2 tbsp fresh lime juice (30ml)
  • 1 tsp lime zest (2g)
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp ground cumin (1g)
  • 1/4 tsp cracked black pepper (1g)

Instructions:

  1. Dice the Roma tomatoes into uniform 1/4-inch pieces, ensuring you remove the watery seeds to keep the salsa chunky. Finely mince the white onion and jalapeño until they are small enough to distribute evenly but large enough to provide a distinct crunch.
  2. In your mixing bowl, toss together the diced tomatoes, onion, jalapeño, and minced garlic. Stir gently with a spatula until the vibrant red hues of the tomato are evenly interspersed with the white onion.
  3. Fold in the chopped cilantro, lime juice, lime zest, salt, cumin, and pepper. Stir for 30 seconds; you will notice a bright, citrusy aroma as the lime juice activates the fresh herbs. Taste and adjust salt if necessary.