Directions

1. Add three of the tomatoes and juice from ½ the lime to the blender and blend at speed 1 for 5 seconds. Add the jalapeno, green onions, garlic cloves, and red onion, and blend at speed 2 until finely chopped, but not pureed. Slice the remaining half of the lime in half, then add it, along with the cilantro, pepper, salt, sugar and cumin to the blender and blend at speed 3 for 5 seconds. Transfer to bowl and serve immediately, or store in a jar with a tight-fitting lid and refrigerate until ready to serve.
2. CHEF’S NOTES: Salsa will keep for up to a week when stored in an airtight container in the refrigerator.