Ingredients:

  • 4 large (900g) Roma tomatoes, cored
  • 1/2 cup (75g) white onion, roughly chopped
  • 3 cloves (15g) garlic, peeled
  • 30g jalapeño peppers, stems removed
  • 1/2 cup (15g) fresh cilantro, stems removed
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) ground cumin
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place the chopped white onion, garlic cloves, and jalapeños into the food processor bowl. Pulse 3-4 times until the aromatics are finely minced but not a paste.
  2. Add the cored Roma tomatoes, fresh cilantro, lime juice, salt, cumin, and black pepper to the bowl, ensuring the tomatoes are evenly distributed around the blade.
  3. Pulse the mixture in 1-second bursts, scraping down the sides of the bowl with a spatula every 5 pulses. Stop immediately once the mixture is combined but still shows visible chunks of tomato and onion.