Fresh Tomato Salsa
1 Serrano pepper
4 ripe tomatoes
1 medium sweet onion
1/4 teaspoon sea salt
2 sprigs cilantro
Wash and dry the Serrano pepper. Wearing gloves, slice the pepper in half lengthwise and remove the seeds. Keep most of the membrane since heat is stored there. Chop very finely and set aside. Discard the gloves.
Wash, core, and seed about 4 tomatoes, over a strainer to save the juice. Coarsely chop, you'll have about 2 1/2 cups. Place the tomatoes in the bowl of a food processor, fitted with the chopping blade.
Peel and roughly chop no more than half of the onion. Add it to the processor bowl.
Squeeze the juice of half a lime over the tomato mixture and sprinkle with 1/4 teaspoon of salt. Add the reserved juice from the tomatoes. Pulse a few times until the texture is like you want. Transfer the salsa to a bowl.
Finely chop the leaves from a couple of sprigs of cilantro. Add them to the salsa along with half or all of the chopped, Serrano pepper. Stir and chill until ready to serve.