Ingredients:

  • 4 medium Roma tomatoes (approx. 1 lb / 450g)
  • ½ cup (75g) white onion, roughly chopped
  • ¼ cup (15g) fresh cilantro, stems removed
  • 1 medium jalapeño (10g), seeded and minced
  • 2 cloves (6g) garlic, peeled
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (6g) kosher salt
  • ¼ tsp (1g) ground cumin

Instructions:

  1. Wash all vegetables thoroughly. Slice the Roma tomatoes in half and use a spoon to remove the watery seeds. Roughly chop the onion and mince the jalapeño.
  2. Place the onion, garlic, and jalapeño into the food processor. Pulse 3-4 times until finely diced but not pureed.
  3. Add the tomato halves, salt, cumin, and lime juice. Pulse in short, 1-second bursts until the tomatoes are broken down but still hold visible chunks.
  4. Transfer the mixture to a bowl. Stir in the fresh chopped cilantro by hand to prevent bruising.