Take a moment to gather and wash all your fresh produce. Ensuring you have everything at hand will streamline the process. Dice your tomatoes, chop the onion, peel and mince the garlic, chop the jalapeños, and roughly chop the cilantro. If you're using cucumber, peel and dice that too.

Add all your prepped ingredients into the bowl of a food processor. I recommend placing the jalapeños, onion, and garlic in first. This prevents the tomatoes from releasing too much liquid early on. Layer in the cilantro, diced tomatoes, and diced cucumber.

Give it about 10 pulses. You want the ingredients nicely combined but don’t let it become too watery. You’re looking for a chunky consistency. If you enjoy your salsa a little smoother, you can always pulse it a few more times, but I find that the bite of chunky salsa is far more enjoyable.

Give your salsa a taste test. Feeling adventurous? Want a bit more kick? Adjust the seasoning by adding extra cumin, salt, or lime juice as desired. Remember to stir these in by hand rather than blending them in; that way, you keep the texture intact.

Transfer your salsa to a bowl, and cover it with plastic wrap. Allow it to chill in the fridge for at least an hour, if possible—this lets the flavors meld beautifully. Fancy salsa can typically last about a week in an airtight container, but good luck keeping it around that long!