Ingredients:

  • 1 lb Roma tomatoes, diced (approx. 450g)
  • 0.5 large white onion, diced (approx. 150g)
  • 2 serrano peppers, minced (approx. 20g)
  • 1 cup fresh cilantro, chopped (approx. 30g)
  • 2 tbsp fresh lime juice (approx. 30ml)
  • 1 tsp kosher salt (approx. 6g)
  • 1 pinch ground cumin

Instructions:

  1. Dice the Roma tomatoes into consistent 1/4-inch cubes. Place them in a fine-mesh strainer set over a bowl and sprinkle with 1/2 teaspoon of kosher salt. Let rest for 10 minutes to drain excess moisture.
  2. While the tomatoes drain, combine the diced white onion, minced serrano peppers, and lime juice in a non-reactive mixing bowl. Let this sit for 5–10 minutes to macerate and mellow the raw onion bite.
  3. Discard the liquid collected from the tomatoes. Add the drained tomatoes to the onion and pepper mixture.
  4. Add the finely chopped cilantro, remaining salt, and a pinch of cumin. Gently toss to integrate the flavors and serve immediately.