Wash fresh tomatoes thoroughly, then chop them into small, even pieces. Drain in a colander for about 5 minutes.

Finely chop half a medium onion and one jalapeno pepper, removing the seeds. Coarsely chop a handful of fresh cilantro.

In a blender, combine drained tomatoes, chopped onion, jalapeno, and cilantro. Squeeze in lime juice and add cumin, salt, pepper, and sugar.

Pulse until desired consistency is reached, blending in short bursts for a chunky salsa.

Taste and adjust seasoning as needed for heat or sweetness.

Transfer to an airtight container and refrigerate for at least 30 minutes before serving.