Ingredient

• ¼ white onion, rinsed, dried, and coarsely 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
• Juice and zest of 1 lime
• ½ teaspoon sea salt
• ¼ teaspoon ground cumin
• Pinch sugar

Direction

1. In a food processor, combine the onion and garlic. Pulse until well chopped.
2. Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.
3. The consistency of this salsa varies depending on the water content of the tomatoes. If it’s too watery, strain half to remove some of the liquid. Combine the chunky strained mixture with the remaining salsa. If you still prefer a chunkier texture, strain out more of the liquid to reach your desired consistency.