Ingredients:

  • 2 lbs (900g) Roma tomatoes, cored and roughly chopped
  • 1 medium yellow onion, finely diced
  • 2-3 cloves garlic, minced
  • 1-2 jalapeño peppers, seeded and minced
  • 1/2 cup (120ml) fresh cilantro, roughly chopped
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) olive oil (optional, for roasting)
  • 1/2 teaspoon (2.5ml) ground cumin
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • Pinch of sugar (optional, to balance acidity)

Instructions:

  1. Core and chop the tomatoes.
  2. Dice the onion, mince the garlic, and seed/mince the jalapeño. Chop the cilantro.
  3. If roasting for a deeper flavour, toss tomatoes, onion, garlic, and jalapeño with olive oil and roast at 400°F (200°C) for 10 minutes, or until softened.
  4. In a mixing bowl, combine the chopped/roasted tomatoes, onion, garlic, jalapeño, cilantro, lime juice, cumin, salt, and sugar (if using).
  5. Taste the salsa and adjust seasoning as needed (more salt, lime juice, or jalapeño).
  6. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Serve chilled with tortilla chips, tacos, or your favorite dishes.