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A couple of corrections and one addition to this recipe. The "bunch" of cilantro is too much. Use only 20-30 sprigs of the bunch. Use plum/roma tomatoes (less seeds). Replace Seranno peppers for the Jalapeno for more heat. Add a medium tomatillo for a bit of sour to the salsa. Only use 1/2 medium onion. This is a tweaked version of pico gallo salsa.
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Instructions
Cut the end off the tomatoes and squeeze out the seeds and slime. Coarsely dice the tomatoes and onions. Halve the jalapeños and remove the seeds; set the seeds aside (do not discard). Finely chop the jalapeños. Combine the above into a bowl with the tomato sauce, garlic, and lime juice; mix well.
Allow to sit at room temperature for about 20 minutes, then chill before serving. Taste the salsa to determine if it's hot enough for your taste, if it needs a bit more fire, crush the seeds from the jalapeño(s) and add a bit to the salsa. Keep in mind that it will get a bit hotter anyway as the ingredients marinate. Keep adding until you're satisfied with the intensity.
Author's Comments
A fairly easy recipe to prepare and much more flavorful than the bottled varieties.
What I find interesting is that when left to sit at room temperature after mixing, the ingredients will "jell". Something in the mix naturally reacts with the others like pectin in fruit. Stirring briefly breaks it right up.
For those who aren't satisfied until they are sweating, substitute Seranno peppers for the jalepenos.
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