Salsa Fresca

• We like our salsa quite hot so I leave the seeds intact in the peppers. If you want to tone down the heat, you can omit the Serrano completely and remove the seeds from the jalapeno.
• 4 plump, fresh tomatoes, stem removed, quartered
• 1/2 large sweet onion, peeled, cut into chunks
• 1/3 - 1/2 cups fresh cilantro
• 1/4 - 1/3 cups fresh squeezed lime juice
• 1 jalapeno, cut into chunks
• 1 Serrano pepper, cut into chunks
• 1 tablespoon sea salt

1. Toss all ingredients into a blender or food processor and buzz, buzz, buzz, until you have a damn fine pureed consistency. Refrigerate for at least an hour so the flavours can get muy contento. Serve with nachos, warm tortilla chips, chile rellenos, tossed into mac & cheese, over fried eggs, ummm...... Will keep in a covered container in the fridge, up to 4 days.

i, tomatoes, sweet onion, fresh cilantro, fresh squeezed lime juice, jalapeno, serrano pepper, salt

Taken from food52.com/recipes/73783-salsa-fresca (may not work)