Salsa (A Cold Tomato And Chili Dish Or Relish)

• 5 red, ripe tomatoes, about 2 1/2 pounds
• 1 cup finely chopped red onions
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons finely chopped seeded, deveined jalapeno peppers (add more or less according to taste)
• 1 teaspoon ground pepper, preferably white
• Salt to taste, if desired
• 1/4 cup olive oil
• 1/4 cup finely chopped fresh coriander leaves

1. Cut away and discard the core of each tomato.
2. Cut each tomato in half crosswise.
3. Use the fingers to press out the fleshy, seedy sections.
4. Squeeze each half gently to ensure that most of the seedy sections are empty.
5. Cut each unpeeled tomato half into quarter-inch cubes.
6. There should be about three cups.
7. Put the tomato cubes into a mixing bowl and add the onions, lime juice, jalapeno peppers, white pepper, salt, oil and coriander.
8. Blend.
9. As the mixture stands, the volume will be reduced.

red, red onions, freshly squeezed lime juice, peppers, ground pepper, salt, olive oil, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/1678 (may not work)