Salsa Mexicana Recipe DiveFan

• 2 ea. large ripe tomatoes, finely chopped
• 6 ea. serrano chiles, finely minced and seeded
• 1/2 white onion, finely minced, or more to taste
• 1/2 small bunch cilantro, finely chopped
• Pinch of salt

1. Mix all ingredients thoroughly.
2. For a smoother texture (that I prefer) use your standup or hand blender.
3. Let sit for 12 hours or more before serving.
4. Use within three days or so.
5. I dont like the texture of chile seeds but I leave in part/most of the veins (pith) for good heat.
6. Dont worry, the acid in the tomatoes will temper the heat some.
7. I prefer a higher percentage of onion to tomato than seems common in local restaurants.
8. A 16 oz can of diced or whole tomatoes, drained and chopped, can be substituted for fresh (reluctantly).
9. is the key concept here.
10. use tomato sauce, stewed tomatoes or anything .
11. Lately Im suspicious of tomato puree as well.
12. use pickled chiles in this recipe.
13. Garlic and lime juice are seen in some recipes including one from Rick Bayless.
14. I dont think they are necessary.
15. Traditional may be in the eye of the beholders mother :-)...

tomatoes, serrano chiles, white onion, cilantro, salt

Taken from www.chowhound.com/recipes/salsa-mexicana-18775 (may not work)