Mexican Salsa

Serve this sauce as a topping for tacos, or with grilled fish or chicken. It is best when fresh; it may become slightly bitter after standing a day.

INGREDIENTS

1-1/2 jalapeno peppers

1/2 medium onion

1/3 cup packed cilantro leaves*

1/8 teaspoon salt

2 teaspoons lime juice

3 medium tomatoes, cored and quartered

2 cups yield

Cut peppers in half lengthwise, remove and discard stems, seeds and membranes. (Handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them.) Peel and quarter onion.

Use metal blade to process peppers and cilantro until finely chopped, about 20 seconds. Scrape bowl, add salt and lime juice and pulse twice.

Add tomatoes and onions and pulse until they are coarsely chopped, about 10 to 12 times.

Transfer to serving dish, stir and serve within 1 or 2 hours.

*Substitute flat-leaf parsley if cilantro is not available.