About 4-5 pounds fresh tomatoes (a mix of heirloom, slicing tomatoes, Roma, cherry tomatoes, or whatever you have on hand)

1 large red onion, roughly chopped

1 whole head garlic, cloves peeled

2 bunches fresh cilantro, stems removed

2-3 fresh jalapeños (seeded for less heat, if desired)

Juice of 2 limes

2 teaspoons kosher salt (or to taste)

1 teaspoon ground cumin (optional)

1. Wash and roughly chop all of the tomatoes.
2. Divide all of the ingredients evenly into two piles.
3. Add the first half of the tomatoes, onion, garlic, cilantro, jalapeños, lime juice, salt, and cumin (if using) to a blender. Blend until smooth.
4. Add the remaining half of the ingredients to a food processor. Pulse several times until everything is chopped but still slightly chunky. Don't over-process—you want some texture.
5. Pour both mixtures into a large bowl and stir together until well combined.
6. Taste and adjust with more salt, lime juice, or jalapeño if needed.
7. Cover and refrigerate for at least 1-2 hours before serving to let the flavors come together. It's even better the next day!

STORAGE

Store fresh salsa in an airtight container in the refrigerator for up to 5 days.

Can You Freeze It? Yes! If you end up with more salsa than you can eat, freezing is a great option.

Freeze in freezer-safe containers or zip-top freezer bags.

Leave about ½ inch of space at the top for expansion.

Freeze for up to 3-4 months.

Thaw overnight in the refrigerator and give it a good stir before serving.

The tomatoes will soften slightly after thawing, making it perfect for dipping, tacos, burritos, eggs, enchiladas, or stirring into soups and chili.

Enjoy every bite of summer—even long after tomato season ends!