Salsa Mexicana /Pico de Gallo

1 garlic clove, peeled
Fresh hot green chilies to taste, stemmed and halved (I like 2 Serrano’s or 1 jalapeno)
2 medium-large (about 1 pound total) ripe round tomatoes
1/3 C. (loosely packed) roughly chopped cilantro
1 large green onion, roots and wilted outer leaves removed, chopped into small pieces or 1 small white onion
1 T. fresh lime juice (or light-flavored vinegar)

Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.

Cut the other tomato into 1/4-inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous 1/2 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

Makes 2 cups

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