Salsa Cruda Mexicana

Servings: 3 cups

4 Medium tomatoes, chopped
2-3 jalapeno chiles, veins removed along with some seeds, minced
1-2 serrano chiles, tops removed, minced with seeds intact   
1/2 cup onion, chopped
1 clove garlic mashed with 1 tsp. salt
3  Tbsp  cilantro, snipped

This salsa should have texture if it is to represent the taco stand properly so hand chop everything. If you promise not to over process the vegetables into a puree, you could use the food processor. Just chop using quick on and off pulsations. Stir all the ingredients together to blend. The beauty of this salsa is its freshness and since it has neither lime juice or vinegar, it should be eaten with a few hours.