12 oz. (2 medium-small round or 4 or 5 plum) ripe tomatoes
1-2 fresh Serrano chiles, chopped
1/2 bunch cilantro, washed and chopped
1 garlic clove, peeled and very finely chopped (optional)
1 small (4-oz.) onion- red, white, or Vidalia –chopped
1 teaspoon extra-virgin olive oil
1 -2 limes, juiced or more to taste
Salt, about 3/4 teaspoon to taste
1. Core the tomatoes, cut in half widthwise and squeeze out the seeds if you wish. Dice the tomatoes and scoop into a bowl.
2. Cut the chilies in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds and rib, if you wish (it will make it a little less hot). Chop the chiles as finely as you can, then add them to the tomatoes. Chop the cilantro, stems included, and add to your tomato mixture along with the optional minced garlic.
3. Finely dice the onion and add to your tomato mixture. Taste and generously season with lime juice, olive oil and salt. 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.