Yield: 8 servings

Ingredients:

1 pound (455 g; about 6) medium very ripe red tomatoes, plum or beefsteak
1/4 cup (16 g) chopped scallions, green parts only
1 tablespoon minced, seeded fresh green serrano chili (more or less to taste)
2 tablespoons chopped fresh cilantro leaves
2 teaspoons freshly squeezed lime juice, more or less to taste
Kosher salt

Directions:

  1. If using plum tomatoes, core them, quarter them lengthwise, then chop into roughly ½ inch (12 mm) dice. If using beefsteak tomatoes, core, cut in half crosswise then gently squeeze out excess juice and seeds, which you will discard. Proceed to chop as directed above.
  2. Place tomatoes in a non-reactive mixing bowl.
  3. Stir in chopped scallion greens, chili, cilantro and lime juice.
  4. Add salt, taste and adjust seasoning adding more chili, lime juice and/or salt as needed.
  5. Salsa is ready to serve but actually the flavor actually improves if you let it sit for an hour. You may also refrigerate in airtight container for up to 24 hours; bring to room temperature before serving.