Ingredients
2 small jalapeño peppers, or peppers of choice (leave the seeds in for an extra kick)
1/3 onion, chopped
2 garlic cloves
1/4 cup fresh cilantro
1 pound or 1 pint tomatoes, chopped
1/2 tsp ground cumin
1/2 tsp sea salt + more to taste
1 Tbsp lemon or lime juice
Directions
Add all ingredients to the bowl of a food processor. (Add in the jalapeños, onion and garlic first, then the cilantro and tomatoes, so the tomatoes do not get too liquid-y) Pulse about 10 times until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. (Pulse longer if you like your salsa with more liquid).
Taste the salsa and stir in more ingredients as desired.
Transfer to a bowl and enjoy!
Note: Refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge.
Picture and recipe adapted from: https://www.kimscravings.com/best-damn-salsa-ever/#recipe
