Salsa Mexicana (Tomato, Onion, and Serrano Chile Salsa)

Recipe from: Bon Appetit, May 2003
Servings: About 2 cups

<i>Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called </i>pico de gallo, salsa fresca<i> or </i>salsa mexicana<i>. The bright flavor of the salsa adds a sparkle to anything it touches -- quesadillas; grilled chicked, fish, or steak; tamales; tacos; and, of course, tortilla chips.</i>

Image: recipe424.jpg 

1 1/4 pounds plum tomatoes, cut in half
1/3 cup chopped red onion
3 tablespoons fresh lime juice
2 serrano chiles, coarsely chopped
1 teaspoon salt
pinch of freshly ground black pepper
1 cup (loosely packed) coarsely chopped cilantro

Seed and dice 10 tomato halves and transfer to a large bowl. Place remaining tomatoes in blender. Add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puress into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (<i>Can be made 4 hours ahead. Cover and refrigerate.</i>)