Mexican    
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 red cup onion, chopped
1 clove garlic mashed with 1 tsp. salt
3 tbspn. cilantro, snipped

This salsa should have texture if it so 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.  Makes 3 cups or enough for one person
at the taco stand.

Recipe courtesy Jaqueline Higuera McMahan. Use a little fresh mint to cut
the sharpness of the cilantro.

On 5/24/08 11:40 AM, in article 27og349qodsif4n19or35h91evgevv8...@4ax.com,