Basic Tomato Salsa
Chop 4 large fresh tomatoes.
Chop 2 serranos with seeds.
Chop ½ cup cilantro.
Mix with fresh lime juice, salt, a little cumin,
Stir and adjust.
Salsa de Molcajete
Roast or broil:
2 large tomatoes
3 unpeeled garlic cloves
After blackened, peel the tomatoes,stem chiles, and peel garlics.
In food processor, grind the chiles, garlic and
¼ tsp salt to a coarse paste.
Add tomatoes and pulse to a coarse texture.
Transfer to a serving bowl.
Finely chop ½ small white onion. Rinse and stir into salsa.
Leave for a couple of hours for the flavors to meld.
Add 1/3 cup or so of cilantro.
Optional is 1 and ½ tsp cider vinegar
(can’t remember if I put this in).
Add a little water if too thick. Taste and season with salt.
Source: Rick Bayless’ Mexican Kitchen.