Start by preparing your ingredients: quarter the onion, cut the stem and remove the seeds from the jalapeño peppers; cut off the core end of the tomatoes and roughly chop them.

In a food processor, add both the chopped and crushed tomatoes, onion, diced chiles, jalapeño peppers, garlic, cilantro, cumin, sea salt and pepper. Pulse a few times, until everything is evenly chopped.

Pour in lime juice and honey, then continue to pulse until just pureed. Don't over process. A good salsa has a bit of texture.

Serve immediately with corn chips or refrigerate until ready to serve.

Stays great refrigerated in a sealed container for up to 5 days.

Enjoy!