Ingredients:

  • 1 lb Roma tomatoes, cored and quartered
  • 30g fresh habanero peppers, stems removed
  • 1/2 cup white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1/2 cup fresh cilantro, stems removed
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Wash all produce thoroughly. Roughly chop the Roma tomatoes and white onion. De-stem the habaneros; for a lower heat level, remove the white membranes and seeds.
  2. Place the onion, garlic, and habaneros into the food processor. Pulse 3-5 times until finely minced but not a paste.
  3. Add the quartered tomatoes and cilantro to the processor. Pulse in short bursts until the salsa reaches a chunky, consistent texture.
  4. Transfer the mixture to a bowl and stir in the fresh lime juice, sea salt, and black pepper.
  5. Allow the salsa to sit for 10 minutes at room temperature to let the flavors meld before serving.