Secret Recipes

recipe box

Chopped Tomato Serrano Salsa

  • 12 oz ripe tomatoes (2 medium-small round or 4-5 plum)
  • fresh serrano chilies to taste, roughly 3 to 5, stemmed
  • 12 sprigs fresh cilantro
  • 1 large garlic clove, peeled and very finely chopped (optional)
  • 1 small white onion, about 4-ounce
  • 1 1/2 tsp fresh lime juice
  • 1/4 tsp salt, to taste

Core the tomatoes, then cut in half width wise and squeeze out the seeds. Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.

Cut the chilies in half lengthwise and scrape out the seeds. Chop the chilies finely, add them to the tomatoes. Slice cliantro into 1/16 inch thick, stems and all.

Finely dice the onion with a knife, scoop it into a small strainer and rinse under cold water. Shake to remove excess water and add to the tomato mixture. Season with lime juice and salt, and let stand for 15 minutes.

Servings:
2 cups