Makes about 2 cups
Mexican restaurateur and cookbook author Rick Bayless begins a quick salsa with fire-roasted tomatoes (Muir Glen brand is available in many markets), and adds jalapeno chilies and cilantro. In season, you can make this with fresh tomatoes, roasted until they blister and blacken, he writes, then peeled and chopped.
| 2 | fresh jalapeno or4 serrano chili peppers |
| 3 | cloves garlic, unpeeled |
| 1/2 | onion, finely chopped |
| 1 | can (15 ounces) fire-roasted diced tomatoes |
| 1/3 | cup roughly chopped fresh cilantro |
| 1 | tablespoon water (optional) |
| 1 | teaspoon lime juice or cider vinegar, or to taste |
| 1/2 | teaspoon salt, or to taste |
2. Transfer the onion to a strainer and rinse it under cold water. Shake the strainer to remove the excess water. Put the onion into a bowl.
3. Stem and peel the chilies, remove the paper skins from the garlic. In a food processor, work the chilies and garlic until they are finely chopped. Add the tomatoes with their juice. Pulse a few more times until the mixture is coarse and chunky.
4. Tip the tomato mixture into the onion. Add the cilantro. Add 1 tablespoon water, if necessary, to make the mixture a spoonable consistency.
5. Add the lime juice or vinegar, and salt. Cover and refrigerate for 1 to 2 hours. (Note: If storing longer, add the onion and cilantro just before serving.) Taste for seasoning and add more lime juice, vinegar, or salt, if you like.
Adapted from ''Mexican Everyday" 
© Copyright 2010 Globe Newspaper Company.
