Ingredients:

  • 1 pound ripe Roma tomatoes (about 4 medium), cored and finely diced (450g)
  • 1/2 medium white onion, finely diced (approximately 1/2 cup) (75g)
  • 1-2 jalapeño peppers, seeded and finely minced (adjust to taste for heat) (approximately 15-30g)
  • 1/4 cup fresh cilantro leaves, roughly chopped (about 1/2 bunch) (10g)
  • 2 tablespoons fresh lime juice (from about 1 lime) (30ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon ground cumin (1g) (Optional)
  • Pinch of freshly ground black pepper (Optional)

Instructions:

  1. Dice the Roma tomatoes into small, even pieces.
  2. Finely dice the white onion.
  3. Carefully mince the jalapeño peppers. Remove seeds for less heat.
  4. Roughly chop the fresh cilantro.
  5. In a medium bowl, combine the diced tomatoes, onion, jalapeño, and cilantro.
  6. Add the lime juice, salt, cumin (if using), and pepper (if using).
  7. Gently mix everything together until well combined.
  8. Taste the salsa and adjust seasonings as needed.
  9. For best flavour, cover and refrigerate for at least 30 minutes.