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.