4 small jalapeño peppers*, (leave the seeds in for an extra kick)
1/2 onion, chopped
3 garlic cloves
1/4-1/2 cup fresh cilantro
6 tomatoes of varying sizes, chopped
1 1/2 to 2 teaspoons ground cumin
1 teaspoon sea salt + more to taste
2 tablespoons lemon or lime juice, (about 1/2 lemon, juiced)
Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
Transfer to a bowl and enjoy!
I prefer to 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; however, it’s never lasted that long in this household.