Ripe roma tomatoes are seeded and diced for a clean, not-watery bite, then tossed with scallion greens, minced jalapeño, and fresh cilantro for a punchy, herby finish. A splash of lime juice and garlic-infused oil bring brightness without any heaviness, while cumin, salt, and black pepper round out the flavor with real depth. Letting the mix rest for fifteen minutes lets the tomatoes release their juices naturally, so every spoonful is packed with fresh flavor instead of anything overly processed. Scooped up with plain corn tortilla chips, this comes together fast and tastes like something you made from scratch, because you did. It's a naturally clean, whole-ingredient snack that fits right into an added sugar–free spread without any fuss.
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Seed the tomatoes by halving them crosswise and squeezing gently over a strainer to remove the seeds and excess liquid, then finely dice the flesh. Draining the seeds prevents a watery salsa.
Combine the diced tomatoes, scallion green tops, jalapeño, cilantro, lime juice, garlic-infused oil, cumin, salt, and black pepper in a mixing bowl. Stir well to combine.
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