🛒 Ingredients
- 6 Roma tomatoes, chopped
- 1 small white onion, roughly chopped
- 1–2 jalapeño peppers, seeded for less heat
- ½ cup fresh cilantro, chopped
- 2 cloves garlic
- Juice of 1 large lime
- ½ tsp ground cumin
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tsp sugar (optional, if tomatoes are acidic)
- 1 small can diced tomatoes with green chilies (optional, for extra flavor)
👩🍳 Instructions
- Prepare the vegetables: Roughly chop the tomatoes, onion, and jalapeños.
- Blend: Add tomatoes, onion, jalapeño, garlic, cilantro, lime juice, cumin, salt, and pepper to a food processor.
- Pulse: Pulse 8–12 times until the salsa reaches your preferred consistency. Don’t over-blend—it should have some texture.
- Taste & adjust: Add more lime, salt, or jalapeño according to taste.
- Chill: Refrigerate for 30–60 minutes so the flavors can blend.
- Serve: Enjoy cold with tortilla chips, tacos, nachos, or your favorite Mexican dishes. 🌮🥑
🔥 Pro Tip
For a deeper, restaurant-style flavor, roast the tomatoes, onion, jalapeños, and garlic under the broiler or on a hot skillet until lightly charred before blending. That’s the secret! 😋
Makes: About 3 cups
Prep: 10 minutes | Chill: 30–60 minutes