|Add the cumin, lime juice, and garlic into a large working glass.|
|In a medium mixing bowl, combine the chopped tomato, onion, jalapeno, cilantro, and green onion if using. Add any scraps and odd-shaped pieces to the working glass, including cilantro stems.|
|Use a hand blender to process the contents of the working glass into a fine pureé. Add more lime juice or water if you don't have enough liquid in the glass to get the hand blender going.|
|Stir in the salsa purée with the chopped ingredients. Season to taste with fish sauce (or salt) and pepper. Stir in some ketchup if desired.|
|Chill the salsa in the fridge then serve with tortilla chips.|
What's with the fish sauce? When I was a teenager, I saw my mom season some salsa she made with patis (Tagalog for fish sauce). In recalling it years later, I decided to give it a try, and even did an AB test to fully understand its net effect on salsa. The fish sauce adds saltiness, brightness, and complexity. It's weird and unexpected, but it totally works. I'm a huge fan of the working glass and hand blender. The working glass has straight sides and is just big enough to fit the hand blender. This allows me to use the hand blender for small amounts with the minimum amount of mess. If I have any leftover salsa, I simply store it in the working glass and seal it with the fitted lid. Because the working glass has a small footprint, it is great for fridge storage. I've added ketchup as an ingredient because that's how Jacques Pepin makes his salsa. I usually leave it out of my salsa because it makes it too sweet.This recipe can be made vegan by excluding the fish sauce.