Fresh Tomato Salsa

-LW

Adapted from Rick Bayless, Mexican Everyday.

It's best to make this salsa only when you have good fresh tomatoes on hand. I usually only make it in the summer. Winter tomatoes from the grocery store can be too bland.

I love using green onions in this salsa (and in anything that calls for raw onion) because they don't have as much of a bite as red or yellow onions, but you can use any type of onion you like.

Ingredients
1 garlic clove

1 jalapeno (or 2 serranos), halved and seeded

2 large ripe tomatoes (about 1 lb.)

1/3 cup cilantro, chopped

1 large green onion, chopped

1 tablespoon fresh lime juice

1/2 teaspoon salt

Directions
Drop garlic and chile pieces one at a time into running food processor until finely chopped. Turn off the food processor. Cut one tomato in quarters and put those and the cilantro in the food procesor. Pulse only 4-6 times until you have a coarse puree. Scrape the mixture into a bowl.

Dice the other tomato into 1/4 pieces and add to the salsa mixture, along with green onion, salt and lime juice.

[Bayless claims this salsa is best eaten within an hour or two, but I've kept what little was left in the fridge and it was fine the next day.]