3 to 4 cups chopped tomatoes
1 cup chopped yellow or red onion
1 cup diced bell pepper
2 jalapeño peppers, diced (including seeds)
Juice of 1 lime
½ teaspoon ground cumin
Kosher salt and fresh ground pepper to taste
Place all ingredients in food processor and pulse 2 to 4 times to the desired consistency. If the mixture gets too watery, strain it and discard half the liquid. Again, it depends on how you like your salsa. Refrigerate to intensify flavor or serve immediately – in our house, it never makes it to the fridge!