Ingredients:

  • 4-5 large (about 700g / 1.5 lbs) ripe Roma tomatoes, firm and red, finely diced
  • 1/2 medium red onion, very finely minced
  • 1-2 jalapeño peppers, deseeded and minced (adjust to preferred heat level)
  • 1 cup (about 30g) fresh cilantro, finely chopped
  • 1 clove garlic, minced very finely or grated
  • 1/4 teaspoon ground cumin
  • 2 tablespoons fresh lime juice (from 1-2 limes), or more to taste
  • 1/2 teaspoon fine sea salt, or to taste
  • Freshly ground black pepper, to taste (optional)

Instructions:

  1. Finely dice the Roma tomatoes, very finely mince the 1/2 medium red onion, deseed and mince 1-2 jalapeño peppers, and finely chop 1 cup (30g) of fresh cilantro. Mince or grate 1 clove of garlic very finely.
  2. In a large bowl, combine the diced tomatoes, minced red onion, minced jalapeño, chopped cilantro, minced garlic, and 1/4 teaspoon ground cumin.
  3. Add 2 tablespoons of fresh lime juice and 1/2 teaspoon of fine sea salt to the mixture. Stir well to combine all ingredients thoroughly. Add freshly ground black pepper, to taste, if desired.
  4. For optimal flavor development, cover the salsa and allow it to rest in the refrigerator for at least 15-30 minutes before serving. This allows the flavors to meld and deepen.