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Chunky Fresh Tomato Salsa
Ingredients
- 2 fresh serrano chile peppers or 1 fresh jalapeno chile pepper, stemmed and halved*
- 1 clove garlic, peeled
- 2 large fresh tomatoes (about 1 pound)
- 1/3 cup loosely packed fresh cilantro leaves
- 1 green onion, thinly sliced
- 1 tablespoon lime juice or vinegar
- Salt
Directions
1. In a food processor, combine chile pieces and garlic. Cover; process with on/off turns until finely chopped, stopping and scraping down sides as needed. Cut 1 of the tomatoes into quarters. Add tomato quarters and cilantro to food processor. Pulse 4 to 6 times or until you have a coarse puree. Transfer tomato mixture to a medium bowl.
2. Cut remaining tomato into 1/4-inch pieces. Add tomato, green onion and lime juice to the bowl. Season to taste with salt, usually 1/4 to 1/2 teaspoon. (Note: This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.) Makes about 2 cups.
