1/2 lbs. diced ripe tomatoes (Roma tomatoes are great)
Jalapeño chile, remove the white ribs, the seeds and mince the chile
Serrano chiles, remove the seeds and mince
small miced red or sweet yellow onion
cloves of minced garlic
1/4 cup chopped fresh cilantro
teaspoon cumin powder (optional
ground pepper, to taste
juice, to taste
tomatoes in a colander over the sink (or bowl) and let drain for 20~30 minutes.
Discard the juice and transfer tomato to the bowl. Add the rest of the ingredients
and stir to combine. For more heat, include both the ribs and seed of the chilies.
This is where I add the cumin. Adjust the flavor with lime juice, salt and
pepper. Measurement of the lime juice will depend on your preference and also
the ripeness of both the tomato and lime. If the tomato is too acidic, add a little
sprinkle of sugar to balance things out.
The fresh salsa should be covered,
and placed in refrigerator for 30 minutes. Doing this will allow the ingredients
to marry, creating a more intense and well-incorporated flavor. Serve with chips
& guacamole, atop of your favorite grilled fish, burrito, beef tacos or anything
for that matter; the possibilities are endless.