Ingredients:

  • 6 medium Roma tomatoes, cored and quartered (approx. 1.5 lbs / 680g)
  • 1/2 cup white onion, roughly chopped (75g)
  • 2 cloves garlic, peeled (6g)
  • 1 medium jalapeño, seeded and halved (15g)
  • 2 tbsp fresh lime juice (30ml)
  • 1 tsp kosher salt (6g)
  • 1/4 tsp ground cumin (1g)
  • 1/4 cup fresh cilantro, roughly chopped (10g)

Instructions:

  1. Core the Roma tomatoes and cut them into quarters. Roughly chop the onion and garlic. Remove seeds and membranes from the jalapeño for milder heat, or leave them in for a bolder kick.
  2. Place the tomatoes, onion, garlic, and jalapeño into the food processor. Pulse 5 to 7 times using short, 1-second bursts until ingredients are broken down but still have visible chunks.
  3. Add the lime juice, salt, and cumin to the mixture. Pulse 3 more times to distribute the seasoning evenly.
  4. Add the chopped cilantro and pulse once more just long enough to incorporate, ensuring the cilantro remains vibrant.