Start by roughly chopping 4-5 ripe tomatoes, one onion, 2-3 garlic cloves, and 1-2 jalapeños. If using cilantro, chop about a handful of fresh leaves.

In a food processor, combine the chopped ingredients along with the juice of 1 lime, ½ teaspoon of cumin (if desired), a pinch of sugar, and salt to taste. Secure the lid and pulse.

Pulse for 10-15 seconds, stopping to scrape down the sides if necessary. The salsa should be finely chopped but not pureed.

Transfer the salsa to a bowl and cover it. Let it chill in the refrigerator for at least 15 minutes.

When ready to serve, stir the salsa and garnish with extra cilantro or a squeeze of lime.