1 Prep the tomatoes: core and dice the Roma tomatoes into small, bite-sized pieces. If using fire-roasted, chop and drain excess liquid.

2 Combine aromatics: in a medium bowl, mix the diced tomatoes, chopped red onion, minced jalapeño and minced garlic.

3 Add herbs and seasoning: stir in the chopped cilantro, lime juice, ground cumin, sugar and salt.

4 Adjust texture: add the olive oil and 2 tablespoons of water to loosen the salsa; mix until evenly combined.

5 Taste and tweak: sample the salsa and adjust salt, lime or sugar to balance acidity and heat. Add smoked paprika or chipotle for a smoky note if desired.

6 Chill briefly: let the salsa rest in the refrigerator for at least 10 minutes to allow flavors to meld (optional but recommended).

7 Final stir: give the salsa a final stir before serving and remove any excess seeds if you prefer milder heat.

8 Serve: transfer to a serving bowl and enjoy with tortilla chips or as a topping for tacos, grilled meats or salads.