Ingredients
Vegetables and Herbs
- ¼ white onion, rinsed, dried, and roughly chopped
- 1 garlic clove, chopped
- 1 pound Roma or other small tomatoes, cut into large chunks
- 1 jalapeño pepper, chopped (seeds removed, optional)
- ¼ cup fresh cilantro
Seasonings and Flavorings
- Juice and zest of 1 lime
- ½ teaspoon sea salt
- ¼ teaspoon ground cumin
- Pinch sugar
Instructions
- Chop Onion and Garlic: In a food processor, combine the rinsed and roughly chopped white onion along with the chopped garlic clove. Pulse until they are finely chopped but not pureed, creating a flavorful base.
- Add Remaining Ingredients: Add the large chunks of tomatoes, chopped jalapeño (with seeds removed if desired), fresh cilantro, lime juice and zest, sea salt, ground cumin, and a pinch of sugar to the food processor. Pulse again until all ingredients are combined but still retain a chunky texture.
- Adjust Consistency: Depending on the water content of the tomatoes, the salsa may be watery. If so, strain out some of the liquid—start by removing half—to reduce excess moisture. Then, mix the strained chunky mixture back with the remaining salsa. Continue straining more liquid if a chunkier texture is preferred until achieving the desired consistency.
Notes
- The seeds of the jalapeño pepper can be removed or included based on your preferred spice level.
- Rinsing and drying the onion helps mellow its sharpness and improves salsa texture.
- Using Roma tomatoes typically results in less watery salsa compared to other varieties.
- Adjust seasoning such as salt, lime juice, and sugar to suit personal taste preferences.
- This salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
- Diet: Gluten Free
