Tomato-Serrano Salsa

Bon Appetit, May 2011

Yield: 3 cups

1 lb plum tomatoes, cored, finely chopped (about 2 cups)

2 serrano chiles, seeded, minced

1 medium white onion, minced (about 1 cup)

3 Tbsp chopped fresh cilantro

3 Tbsp fresh lime juice

Kosher salt

Tortilla chips (for serving)

Combine tomatoes and chiles in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips.

Tips:

1. Rinsing chopped raw onions under cold water cuts some of their pungency.

2. The salsa gets hotter the longer it sits. Make one day ahead. Cover and chill.