Salsa By Rick Bayless

• 1 green serrano chili
• 1 whole garlic clove
• 4 tomatoes
• 1/4 bunch cilantro
• 2 thinly sliced green onions
• lime juice, as needed
• salt, as needed

1. In a food processor put the green chili and the garlic clove and mince.
2. Roughly chop two of the tomatoes and add to the food processor along with the cilantro. Pulse 7-8 times.
3. I next usually remove the top of the food processor and use a spoon to push down any of the ingredients that have gone up the side of the food processor. Put the top back on and pulse a few more times or until you have the desired consistancy.
4. Pour the ingredients into a serving bowl.
5. Finely chop the remaining two tomatoes and add the tomatoes and green onions to the serving bowl.
6. Add 1-3 teaspoons lime juice or vinegar and a generous amount of salt. Stir until everything is well blended.
7. Let the salsa marry in the fridge for about an hour if desired, before serving.
8. The cooking time is the chilling time in the fridge.

green serrano chili, garlic, tomatoes, cilantro, green onions, lime juice, salt

Taken from www.food.com/recipe/salsa-by-rick-bayless-389896 (may not work)