Fresh Tomato Salsa

Roll tomato to the side so the stem faces to the right and cut in half. With a spoon, gently scoop out seeds and membrane. Repeat with other half and rest of tomatoes.

Cut jalapeño into smaller pieces. This doesn’t have to be precise, we’re just going to help the food processor out a little. For a milder salsa, be sure to remove seeds and membrane.

In the food processor or blender, add in tomatoes, jalapeño, onion, garlic cloves, cilantro, lime juice, sugar, salt and pepper. Pulse in the food processor to desired texture. Our preference is pretty smooth with small chunks.

Pop into a bowl and cover in the refrigerator for at least 1 hour before serving.

Recipe slightly adapted from Epicurious.