8 – Roma tomatoes (diced)
1 – sweet onion (finely chopped)
1 – shallot (finely chopped)
1 small (more if you like it spicier) – jalapeno pepper (finely chopped)
1 – tomatillo (diced)
2 cloves – garlic (diced)
1/2 cup – cilantro (chopped )
1 – lime (juiced)
pinch of salt
Pinch of black pepper
Start by roughly chopping the tomatoes and onions. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
Let sit for an hour for the flavors to combine.