Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeño chili, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced
In a medium bowl, combine tomatoes, onion, garlic and chili. Add
fresh lime juice, cilantro and salt to taste. Mix well and let sauce
stand for 2 hours. Serve at room temperature.
Makes two cups
Roast 3 or 4 large tomatoes on the grill to char the skins. Put the
tomatoes, garlic, onion, jalapeño pepper and cilantro into the food
processor or a blender and pulse. Season with salt and a squeeze of
fresh lime juice.