Tomatoes: Start with ripe, firm tomatoes. Wash them under cold water to remove any dirt or impurities. Using a sharp knife, slice each tomato in half and remove the seeds. Once seeded, finely chop them into small, uniform pieces.

Onion: Peel the white onion and chop it finely. The key here is to get pieces small enough to blend seamlessly with the tomato but still provide a slight crunch.

Green Chili Peppers: Rinse the chili peppers. Slice them lengthwise, and using a spoon, scrape out the seeds. If you prefer a spicier salsa, you can leave some seeds in. Finely mince the chili peppers.

Garlic: Peel the garlic cloves and use a garlic press or finely mince them.

Cilantro: Wash the fresh cilantro under cold water and pat it dry with a paper towel. Remove the leaves from the stems and finely chop them.

In a large mixing bowl, combine the chopped tomatoes, onion, green chili peppers, and minced garlic.

Add in the lime juice, sprinkling it evenly over the mixture.

Season with salt, ground black pepper, and ground cumin. Stir well to ensure all ingredients are well combined.

Taste test the salsa. Depending on your preference, you might want to adjust the seasonings. If it's too spicy, you can add more tomatoes; if it's not spicy enough, consider adding another chili pepper or some of the reserved seeds.

Once satisfied with the taste, cover the bowl with a lid or plastic wrap and refrigerate for at least an hour. This allows the flavors to meld.