This recipe, also from , makes about 2 1/2 cups. If you have another favorite salsa recipe, by all means use it.
Ingredients
2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeño chiles
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2tablespoons fresh lime juice
Directions
Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.
