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Tomato, Onion and Serrano Chile Salsa




Source of Recipe


Bon Appetit 5/03






Recipe Introduction


Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo, salsa fresca, or salsa mexicana. The bright flavor of the salsa adds sparkle to anything it touches - quesadillas; grilled chicken, fish or steak; tamales; tacos; and, of course, tortilla chips.





List of Ingredients



• 1 1/4 lbs plum tomatoes, cut in half
  
• 1/3 cup chopped red onion
  
• 3 T fresh lime juice
  
• 2 serrano chiles, coarsely chopped
  
• 1 tsp salt
  
• pinch of freshly ground black pepper
  
• 1 cup (loosely packed) coarsely chopped fresh cilantro
  






Instructions



1. Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth.
   
2. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
   






Final Comments


Makes about 2 cups