Begin by chopping the 3 ½ cups of fresh tomatoes into small pieces and placing them in a fine mesh strainer over a bowl. Allow the tomatoes to drain for about 5 minutes, which removes excess liquid to prevent a watery salsa.

Once the tomatoes have drained, discard the liquid and transfer them to a blender or food processor. Add in the finely chopped ¼ cup onion, ⅓ cup cilantro, 2 tablespoons lime juice, the chopped jalapeño, ½ teaspoon garlic powder, and season with ½ teaspoon each of salt, black pepper, and cumin.

Pulse the mixture in the blender or food processor until the salsa reaches your preferred consistency—whether chunky or smooth. This typically takes around 15-30 seconds.

Carefully transfer the blended salsa into a clean jar, sealing it tightly to preserve the freshness. Store the salsa in the refrigerator for at least 30 minutes before serving.