This fresh salsa recipe is super zesty and bright! Serve it as a dip with tortilla chips, or pile it onto tacos, burritos, and more. Find more serving suggestions in the post above.
- 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, chopped (seeds removed, optional)
- ¼ cup cilantro
- Juice and zest of 1 lime
- ½ teaspoon sea salt
- ¼ teaspoon cumin
- Pinch of sugar
In a food processor, combine the onion and garlic. Pulse until well chopped.
Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.
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.