Step 1

Wash tomatoes and cut out the core. Slice each tomato in fourths. Using a spoon or your hands, gently remove the seeds from each tomato. Make sure you feel around each section and get all the watery seed membrane out. The tomato pieces will look empty and that's ok!

Step 2

Slice onion into 1" chunks. My favorite salsa has half red onion and half sweet onion. If you opt for both, you'll just need about 4-5 one inch chunks of each.

Step 3

Cut 1/3 of one bunch of cilantro. Take that bunch and cut it in half or thirds, depending on the size.

Step 4

Add tomatoes to your blender. Top with cilantro, onion, garlic, lime juice, sugar and salt. Place the lid on your blender and pulse 5-10 times. I like to aim for a consistency thinner than chunky salsa, but definitely not pureed.

Step 5

Transfer salsa to a jar. Refrigerate for at least 2-3 hours before serving. Salsa stays fresh refrigerated in an air tight container for 1 week.