Hot Salsa Cruda
Mexican classic is spicy and light. It is great with tortillas, guacamole, and
chips. Also used on scrambled eggs, macaroni and cheese, or grilled burgers.
6 medium tomatoes, chopped
6 serrano or jalapeno chiles, or to taste, deveined and seeded, chopped
5 scallions, chopped (including green tops)
1/2 cup freshly chopped cilantro
5 cloves garlic, minced
1 medium onion, chopped
1 teaspoon sugar
Salt and freshly ground black pepper to taste
In a blender or food processor, process the tomatoes, chiles, and garlic until coarsely chopped.
Transfer into a medium-size bowl. Add the remaining ingredients.
Chill before serving.