Ingredients:

  • 6 medium Roma Tomatoes, diced (approx. 500g)
  • 1 small White Onion, diced (approx. 150g)
  • 1.5 Serrano Peppers, de-seeded and finely minced
  • 0.5 cup Fresh Cilantro, including stems, finely chopped (approx. 30g)
  • 2 tablespoons Fresh Lime Juice
  • 1 teaspoon Fine Sea Salt
  • 0.25 teaspoon Ground Cumin

Instructions:

  1. Core the 6 medium Roma Tomatoes and remove the watery seeds. Note: This prevents the salsa from becoming a soggy mess in the bowl.
  2. Dice the tomato flesh into 5mm cubes until you have a pile of uniform red gems.
  3. Finely dice the small white onion to match the size of the tomatoes.
  4. Mince the 1.5 serrano peppers until they are almost a paste like consistency.
  5. Chop the 0.5 cup of fresh cilantro, making sure to include the tender upper stems for extra snap.
  6. Combine the onion, peppers, and 2 tablespoons of lime juice in a large bowl. Note: This cooks the raw bite out of the onions.
  7. Add the diced tomatoes and cilantro to the onion mixture.
  8. Sprinkle with 1 teaspoon of sea salt and 0.25 teaspoon of ground cumin.
  9. Toss the mixture gently until every piece is glistening and coated.
  10. Let the salsa rest at room temperature for 15 minutes until a small pool of seasoned liquid forms at the bottom.