Fresh Tomato Salsa

I followed one of the "Cooks Notes" that suggested using beefsteak tomatoes (because they're so delicious in Jersey). I didn't have any serrano chiles, so I used some of that squeeze-tube chili pepper that I keep handy when I don't have time to go to the store or the fresh herbs and spices are looking pretty sad. I used a generous tablespoon, but vary it to taste. Also, I don't like recipes that want you to add water, so I used about a tablespoon of lime juice (because of the runniness of the beefsteaks, or I would have added a little water in addition if using the plum tomatoes). I also used vidalia onion.

Difficulty: Easy

Yeilds: about 1 1/2 cups

1/2 pound plum tomatoes, halved crosswise, seeded if desired

2 serrano chiles, minced (including seeds)

1/2 cup finely chopped white onion

1/4 cup chopped fresh cilantro

1 teaspoon kosher salt, or to taste

3 tablespoons water

Finely chop tomatoes. Transfer to a bowl, along with any juices. Stir in remaining ingredients.

"Cook's Notes"

• The salsa can be made up to 6 hours ahead and refrigerated, covered. Bring to room temperature before serving.
• We use plum tomatoes because they're less juicy than regular tomatoes, but if you don't mind a runnier salsa, substitute good ripe beefsteaks.
• White onion, rather than yellow, is traditionally used in Mexican cooking because it has a sharper, cleaner, brighter flavor, especially raw.