This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos.
Ingredients
1/2 pound plum tomatoes
2 fresh serrano chilies
1/2 cup finely chopped white onion
1/4 cup chopped fresh coriander leaves
1 teaspoon coarse salt, or to taste
3 tablespoons water
Directions
Cut tomatoes in half crosswise and seed if desired. Finely chop tomatoes and transfer with any juices to a bowl. Wearing rubber gloves, finely chop chilies, including seeds. Stir chilies into tomatoes with remaining ingredients. Salsa may be made 6 hours ahead and chilled, covered.
