Ingredients:
6 Roma Tomatoes
1 Bunch of Cilantro
1/2 Small Red Onion
2 Large Cloves of Garlic
1 Tablespoon Lime Juice (or juice of 1 lime)
Jalapeño, Serano, and Habanero peppers (quantity varies)
1/4 teaspoon Salt
Rinse the tomatoes and cut the stem end off.
Quarter the tomatoes and remove the seeds from the inside.
Dice the tomatoes. If using a food processor, chop the tomatoes with a few quick pulses. There should be no pieces bigger than roughly 1/4 inch, but be careful not to over do it. You don't want the tomatoes to be mushy.
Place the tomatoes in your mixing bowl.
Cut the ends off the onion and garlic cloves and remove the skin.
I've found that adding the lime juice while processing the onions and garlic keeps me from tearing up as bad.
You'll want to dice these pretty finely, but again, use short pulses and be careful not to over process, you don't want this to be a paste.
Move the onion/garlic mixture to your mixing bowl.
