Ingredients:

  • 2 lbs (900g) ripe, red garden tomatoes, diced
  • 1 medium white onion, finely diced (about 1 cup / 150g)
  • 2-3 jalapeño peppers, seeded and minced
  • 1 bell pepper (of your choice)
  • 1/2 cup (20g) fresh cilantro, chopped
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 teaspoon (3g) ground cumin
  • 1/2 teaspoon (3g) smoked paprika (optional)
  • 1/2 teaspoon (3g) sea salt, or to taste
  • 1/4 teaspoon (1g) black pepper, freshly ground
  • 1/2 - 1 cup (120 - 240 ml) water

Instructions:

  1. Dice the tomatoes into small, even pieces. Place in a large mixing bowl.
  2. Finely dice the onion and mince the jalapeño peppers (remove seeds for less heat). Add to the bowl with the tomatoes.
  3. Grill the bell pepper directly over a grill or open flame, turning, until the skin is charred black on all sides. Immediately place in a zip-top bag or bowl covered with plastic wrap for 10 minutes. Peel off the charred skin, remove the seeds, and add to the blender.
  4. Blend the bell pepper with water, until a smooth consitency.
  5. Add the pureed pepper, cilantro, lime juice, minced garlic, cumin, paprika (if using), salt, and pepper to the tomato mixture. Stir well to combine.
  6. If needed, add small amounts of water until you reach your preferred thickness. Remember that the salsa will release more liquid as it sits.
  7. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.