Start by giving all the vegetables a thorough wash under cold running water. This helps remove any dirt or residue. Once washed, pat them dry using a clean kitchen towel.

Using a sharp knife, carefully remove the stem from the Serrano pepper. Then, coarsely chop the pepper. Remember to handle it with caution and avoid touching your face or eyes afterward.

Peel the onion and chop it into coarse pieces. Set aside the chopped onion for later use in the salsa.

Cut a fresh lime in half and squeeze out its juice. You'll need approximately 1/3 cup of lime juice for the salsa. Fresh lime juice adds a tangy flavor to the salsa.

Core the Roma tomatoes to remove any tough parts near the stem. Then, coarsely chop the tomatoes into chunks. Removing the cores helps ensure a smoother texture in the salsa.

In a food processor or blender, combine the chopped Serrano pepper, fresh cilantro, chopped onion, lime juice, salt, garlic salt, ground cumin, and rice wine vinegar if using. Pulse the mixture on low speed for a few seconds until the ingredients are just combined.

Once the initial ingredients are blended, add the coarsely chopped tomatoes to the food processor or blender. Pulse again on low speed until the tomatoes are incorporated into the mixture. Be careful not to over-blend to maintain a chunky texture.

Transfer the freshly made salsa into a serving bowl. Serve it alongside your favorite tortilla chips or use it as a topping for tacos, nachos, or grilled meats. Enjoy the vibrant flavors of this homemade Chuy's salsa!