2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeņo chiles
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
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.
Makes about 2 1/2 cups.