Here’s another of my favorite salsa recipes: salsa cruda, or pico de gallo. This one actually violates one of my salsa-making commandments — get all the taste buds firing at once — by leaving out anything bitter. You can add garlic to fill that gap, but I find this combination without the garlic very nice.
2 lbs roma tomatos
1 medium onion
2-5 serrano peppers
1 bunch cilantro
2 tsp salt
Chop tomato, onion, cilantro, and peppers. Mix together. Make the salt into a little pile in the middle of the mixture and squeeze the limes over the pile to dissolve the salt. Mix the salt and lime in, cover the bowl with plastic wrap, and put it in the fridge overnight. (It can be eaten immediately, but is better if allowed to sit for a while, as the acid in the lime juice cooks the vegetables a bit.)
Good with chips, on tacos, on meats, etc.