6 tomatoes of varying sizes, chopped
4 small jalapeno peppers* (leave the seeds in for an extra kick)
¼-1/2 cup fresh cilantro
3 garlic cloves
1½ to 2 teaspoons ground cumin
1 teaspoon sea salt
2 tablespoons lemon juice (about ½ lemon, juiced)
Add all ingredients to the bowl of a food processor. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too soupy.
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 soupy quickly.
Transfer to a bowl and enjoy!
I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to marry and meld. 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.