Salsa by Rick Bayless

Ingredients

• 1 green serrano chili
• 1 whole garlic clove
• 4 tomatoes
• 1/4 bunch cilantro
• 2 thinly sliced green onions
• lime juice, as needed
• salt, as needed

Directions

1. 1

   In a food processor put the green chili and the garlic clove and mince.

2. 2

   Roughly chop two of the tomatoes and add to the food processor along with the cilantro. Pulse 7-8 times.

3. 3

   I next usually remove the top of the food processor and use a spoon to push down any of the ingredients that have gone up the side of the food processor. Put the top back on and pulse a few more times or until you have the desired consistancy.

4. 4

   Pour the ingredients into a serving bowl.

5. 5

   Finely chop the remaining two tomatoes and add the tomatoes and green onions to the serving bowl.

6. 6

   Add 1-3 teaspoons lime juice or vinegar and a generous amount of salt. Stir until everything is well blended.

7. 7

   Let the salsa marry in the fridge for about an hour if desired, before serving.

8. 8

   The cooking time is the chilling time in the fridge.