Hotter than salsa cruda, this fresh-tasting salsa is naturally chunky, but can be blended for a smoother texture. For a milder taste, use canned diced green chilies instead of the fresh jalapenos or serranos.
Makes 4 cups
3 jalapeno or 4 serrano chilies, fresh or canned, minced WEAR GLOVES
5 vine-ripened large tomatoes, peeled and finely chopped
2 cloves garlic, minced
1 small white onion, minced
1 tablespoon vinegar
2 tablespoons chopped cilantro
Salt to taste
In a medium bowl, mix together chilies, tomatoes, garlic, onion and vinegar. Stir in the cilantro and salt just before serving.