Tomato Salsa

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This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope (www.colinshope.org).
Source: Saveur
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Tomato Salsa Photo: Penny De Los Santos

7 cloves garlic
2 serrano chiles, stemmed, halved,
   and seeded
1 habanero chile, stemmed, halved,
   and seeded
2 medium beefsteak tomatoes, cored
   and seeded
1⁄2 white onion
1 1⁄2 cups canned, drained, and diced
   fire-roasted tomatoes
1⁄3 cup fresh lime juice
1⁄4 cup chopped cilantro leaves
3 scallions, thinly sliced
Kosher salt, to taste

1. In a food processor, chop garlic and chiles. Add beefsteak tomatoes and onion; pulse until chopped. Add fire-roasted tomatoes, lime juice, cilantro, and scallions; pulse until roughly chopped. Season with salt.

MAKES 4 1⁄2 CUPS

This article was first published in Saveur in Issue #121