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Sometimes its hard to get the right chiles, so you can use jalepenos
instead, but try to the serranos. They are hot, but not ass burning hot.
And if you really like heat, don't see the chiles.
Ingredients
12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes
Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even
more if you like it really picante), stemmed
A dozen or so large sprigs of cilantro
1 large garlic clove, peeled and very finely chopped (optional)
1 small (4-ounce) white onion
1 1/2 teaspoons fresh lime juice
Salt, about 3/4 teaspoon
Directions
Core the tomatoes, then cut in half widthwise and squeeze out the seeds if
you wish (it will give the sauce a less rustic appearance). 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 chiles in half lengthwise (wear rubber gloves if your hands are
sensitive to the piquancy of the chiles) and scrape out the seeds if you wish
(not only will this make the salsa seem less rustic, but it will make it a
little less picante). Chop the chiles as finely as you can, then add them to the
tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice
them 1/16-inch thick, stems and all, working your way down from the leafy end
until you run out of leaves. Scoop the chopped cilantro into the tomato mixture
along with the optional garlic. Next, finely dice the onion with a knife (a food
processor will turn it into a sour mess), scoop it into a small strainer, then
rinse it under cold water. Shake to remove the excess water and add to the
tomato mixture. Taste and season with lime juice and salt, and let stand if you
have a little time, for the flavors to meld before using or scooping into a
salsa dish and serving.
Makes 2 cups.
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