2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
1 small onion (4oz/115g)
2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste) (can substitute with 1/4 tsp chipotle pepper powder)
Juice of 1 lime
1/2 cup chopped cilantro
Salt and pepper to taste
1 pinch dried oregano (crumble in your fingers before adding), or more to taste
1 pinch ground cumin, or more to taste
- Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
- Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
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