Ingredients:

  • 4 medium Roma tomatoes, seeded and finely diced (approx. 24 oz / 680g)
  • ½ cup (75g) white onion, finely diced and rinsed
  • 1 medium jalapeño, seeds removed and minced (approx. 1 oz / 28g)
  • 2 cloves garlic, minced (approx. 6g)
  • ½ cup (15g) fresh cilantro, chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (2g) lime zest
  • 1 tsp (6g) kosher salt
  • ¼ tsp (0.5g) ground cumin
  • Pinch (1g) of granulated sugar

Instructions:

  1. Slice the Roma tomatoes in half lengthwise, scoop out the watery seeds with a spoon, and dice into small, uniform cubes. Finely mince the onion and jalapeño. Rinse the diced onion under cold water for 10 seconds and pat dry.
  2. In a large mixing bowl, combine the diced tomatoes, onion, jalapeño, and minced garlic. Drizzle with fresh lime juice and sprinkle in the lime zest, salt, cumin, and sugar.
  3. Gently fold in the chopped cilantro and toss until the tomatoes are lightly coated. Let the salsa sit at room temperature for 5–10 minutes to allow the flavors to marry.