Cherry Tomato Salsa

Recipe from: Stephanie da Silva

2    pints cherry tomatoes
1    large shallot, minced
1    large garlic clove, minced
2    tablespoons minced fresh coriander
1    tablespoon white wine vinegar
2    serrano chiles, seeded and minced
2    teaspoons fresh lime juice
1/4  teaspoon salt

In a food processor, coarsely chop the tomatoes, turning the machine on and off.  Do not puree. In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt.  Stir well.  Cover with plastic wrap and set aside for at least 2 hours to blend the flavours.