Recipes from Mexico :: Mexican Salsas and Condiments
1 lb. ripe tomatoes, peeled, chopped
2 fresh serrano chiles, stemmed, partially
seeded, and chopped
1/2 c. chopped scallions, including some of the green
1/2 c. chopped cilantro leaves
1/4 c. ice water
1/2 tsp. salt
1 Tbsp. freshly-squeezed Mexican lime juice
Bruise ingredients by hand, and if they are too dry, add more ice water. Combine all ingredients and allow flavors to ripen for 1/2 an hour before serving.
The only thing that can be substituted is fresh jalapeños. Never use canned tomatoes.
