6 pounds Roma (plum) tomatoes

¼ pound Roma (plum) tomatoes, chopped

2 tablespoons garlic powder

¼ cup lemon juice

1 ½ tablespoons salt

1 tablespoon ground cayenne pepper

1 ½ teaspoons ground cumin

1 red onion, chopped

1 white onion, chopped

1 yellow onion, chopped

1 pound jalapeño peppers, chopped

⅓ bunch fresh cilantro, chopped

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Bring a large pot of water to a boil. Score the bottoms of the Roma tomatoes with an “X” and blanch for 1–2 minutes until skins loosen. Transfer to an ice bath, peel, and roughly chop.
In a large saucepan, combine peeled tomatoes, garlic powder, lemon juice, salt, cayenne pepper, and cumin. Simmer over medium heat for 20–25 minutes, stirring occasionally.
Add the chopped onions, jalapeños, and additional ¼ pound of fresh chopped tomatoes. Simmer another 10–15 minutes until vegetables soften and flavors meld.
Remove from heat and stir in chopped cilantro.
Cool before serving, or refrigerate for later use.

Adjust heat by reducing or deseeding jalapeños.

For smoky flavor, roast or grill tomatoes and peppers before cooking.

Swap lemon juice with lime juice for authentic flavor.

Stir in diced avocado before serving for creaminess.

Add roasted corn for a sweet, smoky variation.